The Cranberry Nut Bread Recipe You Need to Try
Quick-breads are a work-horse/unicorn hybrid in the kitchen; reliable, freezable, and infinitely adaptable, but they still feel like a special treat. Hand a loved one a warm buttered slice any time of day and you’re guaranteed to get a smile.
- Set the oven at 350 degrees and set aside a greased and floured 9x5-inch loaf pan.
- Sift together flour, sugar, baking powder, salt and baking soda. Mix in the cranberries and nuts.
- In a seperate bowl, combine the beaten egg, diluted orange juice and oil.
- Add the wet mixture to the dry ingredients, stirring just to combine. Be careful not to overmix.
- Transfer the batter to the loaf pan and bake for about 1 hour, until a toothpick inserted in the middle of the pan comes out clean.
This cranberry-nut version was passed along by Carolyn DeMoranville, director of the Umass Amherst Cranberry Experiment Station and 3rd generation cranberry expert. Demoranville’s mother found the recipe in an old Umass extension publication and it quickly became a family favorite.
Other recipes from Carolyn: