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Cranberry Bread Cranberry Bread makes a thoughtful hostess gift for the holidays.
1 cup fresh cranberries, coarsely chopped Preheat oven to 350 degrees. Grease and flour a 9- x 5- x 3- inch loafpan. Set prepared pan aside. Combine chopped cranberries and sugar in a medium bowl. Grate rind from orange using large eyes of a greater. Cut orange in half, and extract juice. Combine grated rind, juice and melted butter in a 1-cup liquid measuring cup; add enough boiling water to orange jice mixture to equal 1 cup. Add orange juice mixture to cranberry mixture; let cool slightly. Stir in egg. Combine flour and next 3 ingredients in a large bowl. Add cranberry mixture, stirring must until dry ingredients are moistened. Fold in pecans. Pour batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center of load comes out clean. Cool in pan on a wire rack 1- minutes. Turn out onto a wire rack and let cool completely. Loaves may be tightly wrapped in plastic wrap and frozen up to one month. Yield: 1 loaf. © 1996 by Oxmoor House, Inc. |
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