Cranberry Nut Bread

Loafing around.....with a loaf of

Cranberry Nut Bread and a cup of coffee.

It's that time of year when it's always nice 

to have a sweet homemade treat in the house. 

  Cranberries are plentiful in the grocery store

 right now and that got me in the mood

 for this classic quick bread.

In a large bowl whisk to combine the dry 

ingredients. Toss the cranberries and nuts 

into the flour mixture. You can also add 

them at the end as I did this time. Next, 

melt the butter in a glass cup then add it 

to the orange juice. Then use that cup to 

whisk the egg lightly with a fork and add 

that to the orange juice and butter mixture. 

 Whisk that all together and add to the 

bowl with the dry ingredients.

 Stir just to combine.

 Add the nuts and cranberries if you didn't 

already toss them in with the flour mixture.

I don't cut the cranberries in half as in so

many recipes. Too much trouble and they 

bleed into the batter. It also saves me a step!  

 Put into a greased 9x5 loaf pan. 

I love using this vintage pyrex one. 

 Bake for an hour. 

Check for doneness with a wooden skewer.

 Wait 10-15 minutes before inverting out.

 I freeze this bread in sandwich baggies 

placed flat with 2 slices (side by side) for us. 

 I love a warm piece slathered with soft butter.

Also good is a spread of equal parts butter and

 cream cheese whipped together. 

Cranberry Nut Bread

2 C flour

! C sugar

1-½ t baking powder

½ t baking soda

½ t salt

Whisk the dry ingredients in a large bowl

the add:

1 heaping C cranberries

½  heaping C chopped pecans

Toss to coat with flour mixture.

In a 2 C measuring cup combine:

¾ C orange juice

¼ C melted butter

1 egg, beat with a fork

Mix together then add to the dry 

ingredients in the bowl. Stir until

blended. Pour into a greased 9x5

loaf pan and bake at 350º for 1 hour.

Test for doneness. Toothpick inserted 

in the center comes out clean. Cool for 

10 minutes. Remove from the pan. 

Enjoy!