I love when cranberries finally hit the grocery store! Even better when they’re on sale. They’re right on up there with pumpkin and apples for Autumn-y foods. I usually make cranberry sauce, but have been looking for some other recipes to try out.
My “Better Homes and Gardens” cookbook has a recipe for Nut Bread, along with some fruit variations. I altered it slightly to be a bit healthier.
Cranberry Nut Bread
3c flour (2c whole wheat plus 1c all-purpose)
spoonful of flaxseed meal
1/2c brown sugar
1T baking powder
1/2t sea salt
1/4t baking soda
1 2/3c milk (I used part evaporated milk plus yogurt)
1/2-3/4c chopped walnuts
1c chopped cranberries
zest of one orange
1. Grease 9x5x3″ loaf pan; set aside. In large bowl mix together flour, flaxseed, sugar, baking powder, salt, and baking soda. Make a well in the center; set aside.
2. In another bowl combine the egg, vanilla, milk, and applesauce. Add egg mixture all at once to dry mixture. Stir just till moistened. Fold in nuts, cranberries, and orange zest.
3. Spoon batter into prepared pan. Bakin in a 350 degree oven for 1-1 1//4 hours or till tester comes out clean. *I cried when it tested “done” but was still raw in the center; I put it back in and let it get nice and brown on top. Cool in pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.