Delicious Cranberry Nut Bread
I make this bread in mini-loaf pans and give it as a gift during Christmas. It’s a wonderful bread, the perfect balance between sweet and light.
Ingredients
Method
- Zest the orange peel until you have 1 tablespoon.
- Squeeze the orange until you have ¾ cup juice.
- Chop the cranberries (I use a food processor).
- Grease and flour the loaf pan.
- Preheat oven to 350°F.
- In the large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- In the small bowl, beat together the egg, orange juice, and orange peel.
- Make a well in the center of the dry ingredients. Pour the egg mixture into the well. Gently stir just until blended. Add the cranberries and nuts.
- Spoon into the loaf pan and bake at 350°F for 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan 10 minutes before removing from the pan and cooling completely on a wire cooling rack.
Nutrition
Notes
Makes one 8x4x2-inch loaf. Wonderful as a gift or to grace any dessert table over the holidays. High in vitamin C, no trans fats.
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