Cranberry Nut Bread II

Cranberry Nut Bread II

Made  times
Susan Quinn 2

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

Modified from: Cranberry Nut Bread II

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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two mini muffin or mini loaf pans.
  2. In a medium bowl, mix together the flours, sugars, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. (You can substitute applesauce for the butter if you'd like.)
  3. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and pecans. Transfer to the pans.
  4. Bake in the preheated oven 30 to 40 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes covering with cling wrap, remove to wire rack and cool completely before serving.
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