 |
Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
I created this recipe 14 years ago by combing a couple of recipes from my collection. A friends suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. Dawn Lowenstein, Hatboro, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup butter, cubed |
1 egg |
3/4 cup orange juice |
1 tablespoon grated orange peel |
1-1/2 cups fresh or frozen cranberries |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and peel; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
2. Spoon batter into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (16 slices).
|
|