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Cranberry Nut Bread Recipe

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—Marilyn Ellis, Canyon Lake, Pennsylvania

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16 Servings
Prep: 10 min. Bakw: 1 hour + cooling

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1 egg, lightly beaten
2 tablespoons hot water
2 tablespoons melted butter
8 ounces fresh cranberries, cut in half
1/2 cup whole pecans
4 teaspoons grated orange peel

Directions

In a large bowl, combine all the dry ingredients. Whisk the orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in the cranberries, nuts and orange peel.
Bake in a greased 9-in. x 5-in. loaf pan at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack. Yield: 1 loaf (16 slices).

Editor's Note: Recipe doubles well.

Nutrition Facts: 1 serving (1 slice) equals 157 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Cranberry Nut Bread published in Country Woman September/October 1992, p36

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