In the Fall when it was 'cranberry season', my mother would buy quite a few bags of fresh cranberries and make up a whole bunch of cranberry bread loaves and put them in the freezer to enjoy for quite a while longer. This is the recipe she used:
This recipe makes ONLY ONE loaf. (My mother would make six to eight loaves of this recipe at a time.)
INGREDIENTS and DIRECTIONS:
Combine...
2 cups flour
1/4 teaspoon salt
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar.
Make a 'well' in the above mix and add the following:
1 beaten egg
2 tablespoons melted butter
1/2 cup orange juice
2 tablespoons hot water.
Now, fold in....
1/2 pound cranberries, halved or coarsely ground
1/2 cup whole pecans (optional)
Little bit of grated orange peel (optional)
Bake in greased 9x5-inch loaf pan at 325-degrees for about 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan to a wire rack. Lightly butter the crust.
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