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Cranberry Walnut Bread

Yield: Makes One 9” x 5” Loaf

cranberry walnut bread
This bread is so tasty, you’ll want to make extras and freeze them for easy treats throughout the winter!

I received this recipe over 15 years ago from a friend’s mother who made this bread every year around Thanksgiving and Christmas when fresh cranberries are available.  I love it because it lasts for several days and still tastes fresh as ever, and it freezes wonderfully for up to 3 months.  It is great sliced fresh and eaten plain, but as an extra special treat try toasting it in the oven for a five minutes (at 350°F) and then spreading it with cream cheese or butter.

2 Cups All Purpose Flour
1 Cup Granulated Sugar
1½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Granulated Table Salt
1½  Cup Whole Cranberries, fresh (not canned or dried)
1 Cup Walnuts, chopped
1 egg
2 Tablespoons Butter, melted
¾ Cup Orange Juice, slightly warmed

  1. Adjust the oven racks so that one rack is placed in the center.   Preheat oven to 350°F.  Thoroughly grease the loaf pan with either pan spray or butter.
  2. Sift together the dry ingredients.  Toss in the cranberries and walnuts and stir.  Set aside.
  3. In a separate bowl, beat the egg and then whisk in the melted butter and warmed orange juice.
  4. Add the wet ingredients to the dry ingredients and mix until just blended, being careful not to over-mix.
  5. Scrape the batter into the loaf pan.  Place the pan into the preheated oven.
  6. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool on rack for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Source: Chef Alphonsine

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