During the holiday season I love to have a little something on hand to serve along with a pot of tea when friends drop by for a visit. It needs to be something that I can store away in the freezer and pop in the oven or microwave for a quick warm-up. When I spotted some fresh cranberries in the produce department at the grocery, I knew immediately what to make. As soon as I returned home, I looked up a cranberry nut bread recipe and baked it right away.
Instead of making one big loaf, I baked up four small loaves using this. Small loaves are easier to thaw, and easier for me to serve. I can just slice up a loaf, put it on a pretty plate, and serve it with a good pot of tea. These loaves also make great hostess gifts and neighbor gifts and look really cute when they’re wrapped up in some parchment paper and tied with a string.
CRANBERRY NUT BREAD
(source – Oceanspray)
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan or four 3 x 6 mini-pans.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake loaf pan for55 minutes or until a toothpick inserted in the center comes out clean. Bake 3 x 6 pans 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
We think your friends and family will really enjoy this tasty quick bread.
We have some good Saturday Selections lined up for you tomorrow. We will see you back here then. Thank you so much for stopping in.
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