Cranberry Nut Bread II

SUBMITTED BY: ANDROMEDA050456 PHOTO BY: Patricia

"This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!"

PREP TIME	15 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 1 - loaf

USMETRIC

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INGREDIENTS

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

READ REVIEWS (36)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 20, 2006 by Mark P

A decent muffin-like bread. I especially enjoyed it for breakfast when warmed and buttered. As suggested by other reviewers, I used only one cup of cranberries; that seemed like the right amount. I would, however, prefer to have more walnuts. Also, be warned: the bread was done after 40-50 minutes of baking, not the 65 minutes the recipe claims. Incidentally, I used 60% white flour, 40% whole wheat flour (because I actually ran out of white flour).

9 users found this review helpful

Reviewed on Nov. 7, 2003 by JONSMOM96

This was very good. Better if you make it a day or so ahead and let the flavors blend. Excellent when you slice it and toast it and spread some cream cheese over it for a breakfast bread with coffee! Will make again. I did add more nuts than it called for and I also toasted the nuts beforehand to add a little flavor. Thanks Cathryn for sharing this recipe!

9 users found this review helpful