I will be trying this recipe this coming week.  This just may be the perfect cranberry bread recipe.  Although I have to admit, I don’t care for nuts in bread and will be leaving those out.  I will also be trying this bread with Splenda instead of sugar.

2 Cups All-Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Cup Fresh Cranberries, chopped (sometimes I add 1 ½ Cups)

1/2 Cup Pecans or Walnuts, chopped 1 Egg

2 Tab. Canola or vegetable oil

3/4 Cup Freshly squeezed Orange Juice

Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

Tags: Betty Lynch, Cranberry Nut Bread, My Country Kitchen

This entry was posted on Friday, November 27th, 2009 at 11:03 pm and is filed under Bread, Country Recipes, Holiday Recipes, My Country Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.