"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cranberry Nut Bread Recipe

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This recipe for Cranberry Nut Bread, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Hunter
Added: Monday, October 30, 2006


1 c. flour
1 c. whole-wheat flour
1/2 - 2/3 c. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3 T. vegetable oil
4 tsp. grated orange peel
3/4 c. orange juice
1 egg, beaten
1-1/3 c. cranberries, slice in half or coarsely chopped or whole berry cranberry sauce
1/2 c. nuts, coarsely chopped

Preheat oven to 350*. In a bowl sift together the first six ingredients. In another bowl combine the oil, orange peel, orange juice and egg. Add the liquid ingredients to the dry ingredients, mixing just enough to moisten. Fold in the cranberries and nuts. Pour the batter into a greased 9 x 5 x 3-inch baking pan or two 7 x 3 x 2-inch pans. Bake for 50-60 minutes (less time if the smaller pans are used) or until a toothpick inserted into the center of the loaf comes out clean. Remove the bread from the pan, cool and wrap. To avoid crumbling, store overnight before slicing. Yield: 1 large or 2 small loaves.




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