No French Fridays this week for me. Instead, I'm sharing this recipe for Cranberry Orange Nut Bread. One of my daughters-in-law made this bread for us a couple of Thanksgivings ago. We loved it, and she was sweet enough to share her recipe.
Full of tart cranberries and crunchy nuts, this orange flavored quick bread makes a delightful not-too-sweet afternoon pick-me-up with a hot cup of coffee or tea. Toasted and spread with a bit of cream cheese, it's also a great breakfast treat.The recipe makes two loaves, so enjoy one now and freeze one for later!
Did you know? Cranberries are also called bounce-berries, because the good ones bounce when they're ripe!
Cranberry Orange Nut Bread
recipe from Madeleine
(makes 2 loaves)
4 cups all purpose flour
1 and 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 and 1/2 cups orange juice
1/2 cup very light flavored olive oil (or canola oil)
2 cups fresh cranberries,cut in half
1 cup chopped nuts
2 tsp. orange zest
- In a large bowl, whisk together first four ingredients.
- In a separate bowl, mix together remaining ingredients.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour into two greased and lightly floured loaf pans.
- Bake at 375° F for 55-60 minutes.
- Cool pans on wire rack for 10 minutes.
- Remove loaves from pans and continue to cool completely on a wire rack.
This post has been added to Foodie Friday at Designs by Gollum.