Wednesday, October 20, 2010

Cranberry Nut Bread

I love using fresh cranberries in cakes, pies, cobblers etc. (I wish I could find fresh cranberries year around, and not only around Thanksgiving time. That's why I buy several packages in fall and freeze them to enjoy all year long.) They are like little pops of tartness in-between the sweetness of the dessert. And their bright red color just makes me so happy to look at.

Here's a good example from Better Homes and Gardens: This bread has a nice sourness from the cranberries and just enough crunch from the nuts. And adding a lot of lemon or orange zest seals the deal with a nice fragrance. Perfect to enjoy with your coffee/tea for breakfast or any other time of the day...

Ingredients: (Makes 12 servings)

  • 3 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 2/3 cups milk
  • 1/4 cup cooking oil
  • 3/4 cup nuts, coarsely chopped
  • 2 teaspoons lemon/orange zest
  • 1 cup fresh cranberries, coarsely chopped


  • Preheat the oven to 350 F. Spray the inside of a 9x5x3-inch loaf pan with cooking spray with flour, set aside.
  • In a bowl stir together flour, sugar, baking powder, salt and baking soda. Make a well in the center. Set aside.
  • In another bowl beat the egg, stir in milk and oil. Add egg mixture all at once to the dry mixture. Stir just till dry mixture is moistened (batter will be lumpy, do not over mix).
  • Fold in the nuts, zest and the cranberries.
  • Spoon batter into the prepared pan. Bake for 1 to 1 1/4 hours or till a wooden toothpick inserted near the center comes out clean (Start checking after 45-50 minutes).
  • Let loaf cool in the pan until it comes to room temperature. Remove from pan.

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