Prep 15 mins
Cook 1 hr
From the issue of November 2006, coup de pouce. I guess you can do it as muffins. Maybe 12 large muffins.
- 2 cups flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄3 cup butter
- 1 egg, beaten
- 1 teaspoon orange zest, finely grated
- 2⁄3 cup orange juice
- 1 1⁄2 cups fresh cranberries, cut in half
- 1 cup walnuts, roughly chopped
- 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!
Very easy recipe and tastes greate.
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!