Rhonda's Cranberry Bread

Posted by Cynthia Townley Ewer on October, 9, 2007

Description

Tangy cranberries spark up this buttery nut bread recipe. Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.

Ingredients

  • 2 c flour, all-purpose
  • 1 c sugar, granulated
  • 1 t cinnamon
  • 1 1⁄2 t baking powder
  • 1⁄2 t baking soda
  • 1⁄2 t salt
  • 1 c walnuts or pecans, coarsely chopped
  • 1 c cranberries, fresh whole
  • 3⁄4 c orange juice
  • 1⁄4 c vegetable oil
  • 1 egg
  • 1 t orange rind, fresh grated

Instructions

Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt.

When well blended, add walnuts and cranberries. Stir to coat nuts and berries.

In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.

Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.

Pour into greased 9x5 loaf pan or 3 mini-loaf pans (line bottom with wax paper). (I grease the pan by spraying it with Pam, then place the waxed paper on the bottom, and I spray it with Pam also.)

Bake 350 for 60-70 minutes. Check it at 60...top should feel firm not soft when gently pushed. Turn out on cake rack. Peel off waxed paper. Turn bread upright and cool on rack.

Makes 1 large loaf or 3 mini-loaves.

Notes

Rhonda's Cranberry Bread freezes very well. Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.