Cranberry Nut Bread
The batter is thick and makes a dense bread that is good toasted & served with honey butter, regular butter, regular whipped cream cheese or honey nut cream cheese.
I could go on and on but I guess my favorite way to eat it is sliced with nothing added.
My friend, Peggy Wilder, gave me a mini loaf for Christmas one year along with the recipe and I have been making it since.
2 call purpose flour
1 1/2 tspbaking powder
1/2 tspbaking soda
1egg, well beaten
2 Tbspmelted butter
2 Tbsphot water
1/2 corange juice
1/4 corange zest
1 cfresh or dried cranberries*
1/2 cchopped nuts
How to Make Cranberry Nut Bread
- Preheat oven to 325. Grease a 9x5 loaf pan or 3 mini loaf pans.
- Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and orange zest; stir until moistened. Fold in berries and nuts. Spoon into prepared pan(s) and bake on 325 for 50 minutes for the 9x5 pan or for 35 minutes if using the 3 mini pans. Cool, wrap and refrigerate or freeze.
- *I used candied cherries instead of the cranberries in a batch and that was very good. I like using either pecans or walnuts in mine.