CRANBERRY NUT BREAD
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
- Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
- Cool on a rack, wrap in foil and hold overnight before slicing.
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