From the issue of November 2006, coup de pouce. I guess you can do it as muffins. Maybe 12 large muffins.
- In a large bowl, mix flour, sugar, baking powder, salt and bakind soda. Add butter and, with a pastry knife or 2 knifes, work the preparation until it has the texture of rough crumbs. Add egg, zest and orange juice and stir until preparation is homogeneous, without stirring too much. Add cranberries and walnuts by folding delicately.
- Pour the dough in a loaf pan of 9" x 5", lighly greased. Cook in the preheated oven of 350 F for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Let cool on a rack for 10 minutes.
- Remove from the pan and put on the rack and let cool completely.
This recipe was included in Book#228608. March 30, 2008 -- What a great snack bread this is!! I used frozen cranberries and it came out perfectly. Orange and cranberry are always a wonderful combination -- the bread is so moist and delicious that this recipe is a keeper -- in fact, it's so good that I'm going to make a few more loaves tomorrow to give to family. Thanks, Boomette, for another terrific recipe!
This bread is really good! The tang of the cranberries is perfectly balanced with the flavor of the orange and walnuts. The bread is moist and full of flavor in each bite : ) Thanks so much, Boomette! I will definitely be serving this delightful bread whenever cranberries are plentiful!
This was really good ! Even though my kids picked the cranberries out, they liked the bread. I had to use dried cranberries, which I soaked in 1 cup oj for 1/2 hour. They came out really moist. I also used splenda for the sugar. Thank you Boomette for posting! Made for Bevy Tag