Tuesday, December 6, 2016

Holiday Recipes---Cranberry-Orange Nut Bread

by Maggie Sefton


My apologies for the tardy appearance of this post today.  So many non-writing activities and other involvements totally took over my time and concentration and kept everything else off my radar screen.  Mea culpa.  So, today I decided would be a good time to start posting some of my very favorite Holiday recipes that I've been making for my family and friends for decades.  No exaggeration, folks.  Decades.  

This nut bread is good all year round, not just during the Holiday Season.  Again, I kept tinkering with recipes until I came up with the flavors that I especially like.  I simply love the flavor of orange in this rich quick bread, just like I love the cinnamon/cloves/allspice flavors in the pumpkin bread and the extra lemony flavor in my Gingersnaps.  This bread is quick to make and cranberries can be found year round.  Give it a try and enjoy! 



CRANBERRY  ORANGE  NUT  BREAD


2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups white sugar
1 cup orange juice
¼ melted butter
2 eggs
1 cup fresh cranberries (not frozen)
1 cup chopped walnuts
½ cup grated orange peel

Preheat oven to 350 degrees F.  Grease one regular size bread loaf pan (or two small loaf pans).  Dust pan lightly with flour, dumping excess.  Combine 2 cups flour, baking powder, baking soda, cinnamon, & salt in large mixing bowl.  Combine the sugar, orange juice, melted butter, & eggs in another bowl, mixing well.  Stir into flour mixture along with cranberries, walnuts, and orange rind.  Mix well, blending all ingredients.  Pour into prepared loaf pan.  Bake for 50 minutes or into knife inserted into the center of loaf comes out clean.  Remove pan to wire rack to cool for 10 minutes, then run knife around edges of pan and turn out onto rack to cool completely.     




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