Cranberry Nut Bread
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
61
Sweetness
56
Sourness
49
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Sugar1.5 tsps
Baking Powder (double-acting)1 tsp
Salt1 tsp
Baking Soda3 cup
Orange Juice (fresh)1 large
EggDirections:
1
In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl
2
In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined
3
Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan
4
Bake the bread in the middle of a preheated 350°F
5
Oven for 1 1/4 hours, or until a tester comes out clean
6
Let the bread cool in the pan for 15 minutes and turn it out onto a rack
7
In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl
8
In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined
9
Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan
10
Bake the bread in the middle of a preheated 350°F
11
Oven for 1 1/4 hours, or until a tester comes out clean
12
Let the bread cool in the pan for 15 minutes and turn it out onto a rack