I went to the store and saw a bunch of cranberries and pumpkins and I couldn’t decide what to get – I have been eating tons of pumpkin so I guess it was time to switch to cranberries. And what could not be a better things to start with than a cranberry bread.
You can use dried or frozen cranberries for this recipe, you can also use orange juice instead or orange peel. I decided to go with lemon since I wanted it a little more tart.
If you are using a food processor to chop your nuts and cranberries make sure you only pulse a few times. I would recommend chopping by hand.
This bread is fantastic, tangy, slightly sweet bread, lemony, with a occasional explosions of cranberry tartness, with some crunchy walnuts.
Adapted from: Simply Recipes
Yields: 1 loaf of bread | Prep Time: 20 minutes | Bake Time: 60 minutes
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup coarsely chopped walnuts
1 cup chopped cranberries
3/4 cup cranberry juice
1/4 cup butter, melted
1 egg, beaten
1 Tbsp grated lemon peel
1 tsp vanilla extract
Pre-heat oven to 350°F.
Mix the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts to coat with the flour mixture.
Mix together cranberry, sugar, butter, egg, vanilla and lemon peel. Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended.
Pour into a greased 9×5 or 8×4 loaf pan. Bake at 350°F for 55 to 60 minutes or until done (a toothpick inserted into the center comes out clean).
Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
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