Friday, December 21, 2007

Cranberry Bread


I’ve made this with half whole wheat flour and half white flour, and that’s good too. The rest of my whole wheat lovin’ family shockingly likes the white flour version better. The recipe says to store for 24 hours before cutting. The bread’s never made it 24 hours in my house, so I have no idea if that helps the texture or not. This recipe is from "The Frugal Gourmet Cooks American."


2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 cup sugar

1 1/2 tsp baking powder

Juice and grated rind of 1 orange

1 egg, beaten

2 Tbsp oil

1 cup fresh or frozen cranberries, coarsely ground

1/2 cup walnut meats, coarsely chopped

Mix dry ingredients together in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture. Add the egg and oil and mix just enough to moisten the flour mixture. Stir in the cranberries and nut meats. Bake in a greased loaf pan 60-70 minutes at 325. Store 24 hours before cutting.

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