Thursday, November 23, 2006



Cranberry Nut Bread
In keeping with the season, it seemed appropriate to make something with cranberries. With a fresh bag of King Arthur Select Artisan 100% Organic All Purpose flour on hand, a new supply of walnuts and a bag of Florida oranges, cranberry nut bread was an easy choice. The following recipe will make three small loaves, two regular size loaves or one large loaf with a soft, moist crumb.
Fresh cranberries and freshly squeezed orange juice make this quick bread a festive, flavorful breakfast treat or the perfect companion to afternoon tea.
The process is simple when taken step by step.
1.) Butter and flour the loaf pan(s); 2.) whisk dry ingredients in large bowl; 3.)whisk wet ingredients in medium bowl; 4.) chop cranberries and nuts; 5.) add wet ingredients to the dry ingredients, gently fold until all is moist; 6.) fold in berries and nuts. DO NOT OVERMIX. 7.)Pour batter into prepared pan and bake in preheated 350° oven for 50 - 60 minutes. Cool on wire rack 8 - 10 minutes before removing from pan. Allow to cool completely before slicing.

Wet: 3/4 cup orange juice; one large egg, lightly beaten; 2 TB vegetable oil; 1 tsp vanilla extract. Dry: 2 cups flour; 3/4 cup sugar; 1 1/2 tsp baking power; 1 tsp salt; 1/2 tsp baking soda/ 1/2 tsp cinnamon. Fruit/Nuts: 1 cup coarsely chopped cranberries (fresh or frozen); 1/2 cup chopped walnuts or pecans.

Till next time . . . Keep on cooking.


2 comments:

Anonymous said...

This looks fantastic, I bet it has just the right amount of sweetness and has a hearty, wholesome vibe. :)


Ari (Baking and Books)

Asha said...

Hi Joyce,I am still at the beach but thought I will give you a quick visit:)

Cranberry bread looks wonderful and perfectly baked.I love waffles there also,my kids would love that.Thanks Joyce.