After going to the Cranberry Festival last week I stocked up on fresh cranberries. They are in season right now, readily available fresh, and very affordable. They also freeze really well so you can buy lots now and store them for many yummy recipes all winter long.
I decided to first do some baking. I'm trying out a few cranberry bread recipes and this one seemed to work well after some modifications. I cut down on the amount of salt the original recipe called for, cut the nut quantity in half, and added some dried, ground ginger to give it a little more zing. Also, the original recipe said to bake at 325 degrees for 60 minutes, but when I took the bread out of the oven the middle collapsed a bit and the inside was not as done as I would have liked. So, I would increase the temperature to 350 degrees and bake it for less time. All of the modifications I made to the recipe are reflected at the end of this post. If you give it try let me know what you think and if you changed anything. I won't be offended... it's not my recipe I just found it and tried it out so I'd love to hear your feedback.
Washing fresh red berries -- The colors are so vibrant.
Here my ingredients are "mise en place" -- ready to go.
Mixing the dry and wet ingredients separately before putting them all together.
Folding in the cranberries.
Folding in the chopped walnuts.
In the loaf pan and ready to be baked.
The finished product. Tasty and very pretty with lots of red chunks of cranberries. A wonderful breakfast treat or an evening snack with a piping hot cup of tea.
Cranberry Orange Nut Bread
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 cut brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 3/4 cup orange juice
- Grated peel of 1 orange
- 2 tablespoons vegetable oil
- 2 tablespoons hot water
- 1 cup fresh or frozen cranberries (chopped or whole depending on your preference)
- 1/4 cup finely chopped walnuts (use less or more depending on your preference or eliminate all together)
- 1/4 tsp dried, ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Preheat oven to 350 degrees.
- In a large mixing bowl, combine dry ingredients.
- In another bowl, beat egg. Add orange juice, peel, butter and hot water.
- Add to flour mixture, stirring just until moistened.
- Gently fold in cranberries and walnuts.
- Spoon into greased 9-in. x 5-in. x 3-in. loaf pan.
- Bake at 350 degrees F for 50 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.