Source: Cheryl’s Searls. / Fall 2003
Makes 16 servings - (1) 9”x5” loaf
Preparation time: 1 hour 15 minutes
Tips: Bake as muffins for a morning treat.
Ingredients
Preparation
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teasoons grated orange rind
1/3 cup orange juice
1/2 cup water
1 egg, well beaten
2 tablespoons vegetable oil
1 cup Fresh raw Cranberries, cut in half
1 cup chopped pecans or walnuts * (I prefer pecans)
Preheat oven to 350ºF. Grease and flour a 9 x 5-inch loaf pan.
Sift dry together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Combine rind, juice, water, egg and oil in another bowl. Mix wet and dry ingredients only until well blended. Stir in cranberries and nuts. Do Not over mix. Spread evenly in loaf pan.
If bake as muffins, line muffin cups with fluted parchment paper (5 1/4” squares press ith the bottom of a glass into the muffin cup). Fill cups to about 1/2 . Sprinkle with sugar crystals and reduce bake time, about 25-30 minutes depoending on tin size.
Bake for 50- 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
Wrap when completely cool.
Cranberry Nut Bread
“Cheryl’s Recipe”
