Cranberry Nut Bread
| 12 ozs (1 bag) whole cranberries (340g), fresh or thawed |
| 1 1/2 cups walnuts (170g) |
| 1 1/2 cups orange juice (350g), preferably fresh |
| 3 Tbsps grated orange peel (20g) |
| 4 cups all-purpose flour (500g) |
| 2 cups sugar (400g) |
| 1 Tbsp baking powder (9g) |
| 1 tsp baking soda (5g) |
| 4 Tbsps butter (55g) |
| 2 eggs (100g), well beaten |
Wash and rinse cranberries. Discard squishy, fermenting ones. Chop walnuts, big pieces should be smaller than cranberries, bigger than walnut sundae topping. Grate orange peel. Make orange juice.
Grease and lightly flour two loaf pans - 9" x 5" x 3". Start preheating oven to 350°F.
In a large bowl, mix together flour, sugar, baking powder, baking soda, and orange peel. Cut in butter. Stir in egg and most of the juice. The batter should be thick enough to prevent cranberries from floating during baking. Add more juice if necessary. Drink any left over juice. Next time, juice an extra orange to have more to drink. Fold in cranberries and nuts. Spoon the batter into prepared pans and bake for 1 hour or until tester comes out clean. Cool on rack for 15 minutes, then remove from pan and cool completely.
Written 2024 Nov 26, last updated 2024 Nov 26.