Cranberry Nut Bread

5.0(1552)

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

by Florence Fabricant·published 1982-11-21

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AmericanBreakfast, Side Dish

Servings

1 large loaf

Total time

1h 20m

Calories / serving

—

Ingredients (11)

serves

2 cups all-purpose flourflour
1 cup sugarsugar
1 1/2 teaspoons baking powderbaking-powder
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
1/4 cup butterbutter
1 eggegg
3/4 cup orange juiceorange-juice
1 tablespoon grated orange rindorange
1 1/2 cups chopped fresh cranberriescranberry
1/2 cup chopped pecanspecan

Instructions (5 steps)

01Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
02Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
03Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
04Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.

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