Cranberry Walnut Bread
A holiday favorite, but good any time of year.
- 2 Tbsp Butter
- 1 Cup Sugar
- 1 Egg
- 2 Cups Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup Orange Juice
- 1-1/4 Cup Cranberries Fresh or Frozen
- 3/4 Cup Walnuts Chopped
Cream together butter, sugar, and egg.
In a separate bowl, mix or sift together flour, baking soda, and salt.
Alternately add flour mixture and orange juice to the creamed ingredients. Lightly stir to combine.
Add chopped cranberries and walnuts. Lightly stir to combine.
Spoon batter into a greased and floured 9" x 5" loaf pan.
Bake at 350 degrees F. for 65 minutes, or until toothpick inserted in the top of the loaf near the center comes out clean.
Cool in pan for about 10 minutes before removing loaf from pan to cool on a wired rack.
Wrap in foil or plastic wrap when cool and store in the refrigerator.
Margarine can be substituted for the butter. It should be slightly softened before creaming with the electric mixer.
For more citrus flavor, you can add 1 Tbsp grated orange rind.
You can omit the walnuts or substitute with pecans.
Cranberries and nuts should be coarsely chopped before adding to the batter.
Do not over-mix. It will cause the bread to be tough.