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East Coast Cranberry Nut Bread Recipe

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This recipe for East Coast Cranberry Nut Bread, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fred Kavalier
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
250 g (8 oz) plain flour
1 tablespoon baking powder
a pinch of salt
125 g (4oz) granulated sugar
2 eggs
grated zest of 1-2 oranges
125 ml (4 fl oz) orange juice
50 g (2 oz) walnuts, chopped
175 g (6 oz) cranberries, thawed if frozen
65 g (2 oz) butter, melted, plus extra for greasing pan

Directions:
Directions:
Preheat the oven to 180C/350F.
Grease and line a 23x11x6 cm (9x4x2 in) loaf tin (or any other 1 kg/2 lb loaf tin). Mix the flour, baking powder and salt into a bowl, stir in the sugar and make a well in the centre. Beat the eggs with the orange zest and juice and pour them into the well of the dry ingredients. Blend together without overmixing. Stir in the walnuts, cranberries and melted butter, pour into the prepared tin, and bake for 50 minutes, until a skewer comes out clean. Remove from the tin and place on a rack to cool. When the bread is completely cool, wrap it in foil and store for at least 24 hours before serving. Slice and serve, with butter and jam, or simply on its own.

Personal Notes:
Personal Notes:
Simple to make and freezes extremely well.

 

 

 

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