Thursday, December 5, 2013

Orange Cranberry Nut Bread

This bread is soft, sweet, slightly chewy and with the little bites of tart cranberries mixed in—it is easily one of my favorite sweet bread recipes. I normally gift it this time of year with instructions to try a slice lightly toasted with butter, the flavor reaches new heights when prepared this way—that's the magic of warm bread and butter.

I'm not even sure where the recipe came from originally—but my mom has made it for years. My copy was typed on a typewriter by her. And the directions are pretty much a one-liner saying something like this:
Mix all ingredients together and bake at 350 for 60 minutes.

Ummm….yeah. About that. So I'll do you one better and get a little more detailed so you don't end up with a bite full of salt!

Orange Cranberry Nut Bread:

Makes 3 medium loaves (7 3/8" x 3 5/8" pans)
If you half the recipe it makes one large loaf—bake for about 60 minutes.

In a mixer combine until blended:
4 Tablespoons softened butter
2 eggs
2 tsp salt
2 cups granulated sugar

Add and mix in:
1 1/2 cup 100% orange juice (not from concentrate)
2 cups chopped fresh cranberries (I use the food processor to chop them)

In a separate bowl, sift together:
4 cups white flour
1 tsp baking soda
3 tsp baking powder
1 cup chopped walnuts

Add dry ingredients to wet ingredients and combine until just mixed, scraping the bowl a few times as you go.

Grease and flour your pans. Fill them 2/3 full of batter. Bake in a preheated oven at 350°F for about 45 minutes or until a toothpick inserted comes out clean.

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