In Preparation: Cranberry Bread

 

   We stand at the brink of holiday rush; busy kitchens bustle with activity. As preparations start to take shape, one tasty recipe always hits the top of our list. A sweet hint of orange cradles the tangy bit of fresh cranberries with the option of a nutty crunch. Low in calories (just 116/slice) and big on taste..Cranberry Bread is simply made and easily shared.

CRANBERRY BREAD

Sift together:

2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Then toss in:

1 cup fresh cranberries

1/2 cup chopped almonds (optional)

In a separate bowl wisk:

3/4 cup orange juice

1 egg

1 tablespoon oil

2 tsp almond extract (optional)

Heat the oven to 350 degrees and grease a standard loaf pan. 

Stir the wet ingredients into the dry just until blended (don't over do it). 

Pour the delicious smelling mixture into your prepared loaf pan.

Bake 50 minutes or until the loaf tests done (like a cake- clean toothpick).

Let it cool 5 minutes; remove from pan and cool on a wire rack.

Yield 1 loaf with approximately 16 slices.

Can be made in mini-loaf pans, a bunt, or muffin pans..adjust the cooking time to around 20 minutes for the smaller pans..but the bunt should cook the same amount of time as the loaf.

Note: My parents make this loaf regularly, but adjust it to be diabetic friendly by substituting Splenda for the sugar...still yummy!

I have used dried cranberries with great results..so, use what you have!

   Shared right before a busy day, or given to a friend..hostess or co-worker.. I have made, enjoyed and shared this bread over the years with wonderful results. I love it with a warm cup of coffee..on the porch swing, of course, with a chorus of barn life to set the mood.