Cranberry-Orange Nut Bread
07-Nov-2005
Fresh cranberries are now available in the stores! This is one thing that is still very seasonal, you can only get them fresh in the fall/early winter right after the harvest. For those of us in the Northern Hemisphere – that’s now!
I picked up a bag of them at Costco a couple days ago and, since it was from Costco, it was a 3 pound bag. That’s a lot of cranberries! Although they freeze beautifully, I wanted to use as many as possible so I decided to make several loaves of one of my favorites breads: Cranberry-Orange Nut Bread. This bread has a lovely tart bite to it. It’s so moist that you can eat as is. As it gets to be a few days old, it’s also great toasted with a little butter. This loaf freezes well and several of my loaves went into the freezer as soon as they were cool. I made six loaves: one I’m eating now; one will go to Whistler in a couple days; one or two will be used over Thanksgiving holiday; and the others will be gone in no time. Hmmm. Maybe I’d better make a couple more loaves!
This recipe is from the First Printing of the Betty Crocker Christmas Book, published in 1982. It may appear in other versions but is not in the current printing.
Cranberry-Orange Nut Bread
2 cups flour
¾ cup sugar
1½ tsp baking powder
¾ tsp salt
½ tsp baking soda
¼ cup softened butter
1 Tbsp grated orange rind
¾ cup orange juice
1 egg
1 cup cranberries chopped
½ cup chopped nuts
Heat oven to 350°.
Grease bottom only of 9x5x3 inches loaf pan.
Mix flour, sugar, baking powder, salt and baking soda. Add butter and blend until mixture is crumbly.
Stir in orange rind, orange juice and egg just until flour mixture is moistened.
Stir in cranberries and nuts.
Pour into pan and evenly spread.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.
Loosen sides from pan; remove from pan and cool completely before slicing.
Culinary Fool 
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