Cranberry Bread
We found this recipe in the New York Times. Very good. We've only modified it slightly. Our version is below. (We increased the amount of butter, cranberries, and nuts.)
Ingredients
- 2 cups flour
- 1 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 T butter (original recipe 4 T)
- 1 egg
- 3/4 cup orange juice
- 1 T orange zest or grated orange rind
- 2 cups cranberries (original recipe 1-1/2 cup)
- 1 cup walnuts or pecans (original recipe 1/2 cup)
Instructions
- Preheat oven to 350.
- Grease a loaf pan.
- Put dry ingredients into a large bowl and stir to mix well.
- Cut butter into the flour mixtur until it resembles corn meal. You can use a pastry blender or two knives.
- In another bowl, beat eggs well. Stir in orange juice and orange rind.
- Lightly stir egg/orange juice mixture into the flour mixture just until blended.
- Gently fold in cranberries and nuts.
- Put batter into pan.
- Bake 55 minutes, or until bread is golden brown and springs back when touched.
- Cool on rack.
- Wrap in foil. Good for it to rest overnight before slicing.
- Keeps well in refrigerator.
Variation:
- Replace 1/2 cup of the flour with dry oatmeal.