Cranberry Nut Bread
Ingredients:
Ingredients:
- 1 egg, well beaten
- 1 tablespoon grated orange peel
- 3/4 cup orange juice (or mixture of fresh orange juice from 2 oranges and milk to make 3/4 cup)
- 2 T oil
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. baking soda
- 1 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
- 1/2 cup chopped nuts
- Beat egg in medium bowl; add orange zest, juice/milk mixture, oil and sugars; mix well.
- Mix together flour, baking soda, baking powder, and salt and and add to liquid mixture. Mix until well blended. Stir in cranberries and nuts.
- Grease a 9 x 5-inch loaf pan, and spread batter evenly in pan.
- Bake at 350ºF for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a rack for 10 minutes. Remove from pan; cool completely. Wrap and store overnight.
I especially like using a mixing bowl w/ a handle
for almost everything I bake. It's easy for mixing, and easy to pour the batter into the pan. Cranberries are a bit tricky to chop if you're trying to use a knife and cutting board - which I have done. This time I threw the cranberries into my Ninja
and chopped them up easily! I did the same thing with the pecans - super easy!The original recipe calls for all white flour and white sugar, but I like adding brown sugar and whole wheat flour to my recipes because I think it gives a better flavor. Half and half works quite well, or you can use all brown sugar and whole wheat flour, whatever your preference is. You could even use the all white if you want. I won't judge - well, not too much.
The best way to eat this? Toasted! With a little butter melted on top... Try it - you'll see what I mean!
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