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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I adopted this recipe from Recipezaar, and I'm very proud to be it's new owner. I made a few changes from the original recipe and I think my version is perfect! This quick bread is great for breakfast on the go or as a late night snack with a glass of milk. I plan on making these next Christmas for gifts! Ingredients:
2 cups cranberries, fresh |
3/4 cup milk |
1 large egg |
1/4 cup butter, melted, cooled |
1/4 cup orange juice |
2 cups unbleached flour |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup cheddar cheese, shredded |
1/2 cup walnuts, coarsley chopped |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
3. Coarsley chop the cranberries and set aside in a small bowl.
4. In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
5. Sift the flour, sugar, baking powder, and salt into a large bowl.
6. Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
7. Add the milk mixture to the flour mixture and stir until just moistened.
8. Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
9. Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!)
10. Cool to room temperature on the wire rack before slicing.
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