Cranberry Nut Bread Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Egg | 1 | |
| Orange peel | 1 Teaspoon, finely shredded | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Cranberries | 3/4 Cup (16 tbs), frozen | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Almonds | 1/3 Cup (16 tbs), chopped |
Directions
In mixing bowl cream sugar and butter till fluffy.
Beat in egg and orange peel.
Stir together flour, baking powder, and salt.
Combine cranberries, orange juice, and milk.
Add alternately with dry ingredients to creamed mixture, mixing after each addition.
Fold in nuts.
Bake in 350°F oven in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan about 60 minutes or bake in 2 greased 7 1/2 x 3 1/2 x 2 inch loaf pans for 45 to 50 minutes.
Cool in pans for 10 minutes; remove from pans.
Cool on wire rack.
Beat in egg and orange peel.
Stir together flour, baking powder, and salt.
Combine cranberries, orange juice, and milk.
Add alternately with dry ingredients to creamed mixture, mixing after each addition.
Fold in nuts.
Bake in 350°F oven in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan about 60 minutes or bake in 2 greased 7 1/2 x 3 1/2 x 2 inch loaf pans for 45 to 50 minutes.
Cool in pans for 10 minutes; remove from pans.
Cool on wire rack.
Chef
