|
Enjoy this recipe from Our Favorite Cranberry Recipes.
Submitted by: from
2 c. all-purpose flour
1 c. sugar
1-1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. butter
1 egg, lightly beaten
1 t. orange zest
2/3 c. orange juice
1-1/2 c. fresh cranberries, halved
1 c. nuts, coarsely chopped
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in butter with a fork until mixture looks like coarse crumbs; set aside. In a small bowl, whisk together egg, orange zest and juice. Add to flour mixture and stir until moistened. Fold in cranberries and nuts. Spoon batter into a lightly greased 9"x5" loaf pan. Bake at 350 degrees for 60 to 70 minutes, until a toothpick inserted in center tests done. Cool loaf in pan on a wire rack for about 10 minutes. Remove from pan; cool completely. Wrap and store overnight before slicing. Makes one loaf. | |
|
|
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in butter with a fork until mixture looks like coarse crumbs; set aside. In a small bowl, whisk together egg, orange zest and juice. Add to flour mixture and stir until moistened. Fold in cranberries and nuts. Spoon batter into a lightly greased 9"x5" loaf pan. Bake at 350 degrees for 60 to 70 minutes, until a toothpick inserted in center tests done. Cool loaf in pan on a wire rack for about 10 minutes. Remove from pan; cool completely. Wrap and store overnight before slicing. Makes one loaf. |
|
|