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Home Cooking: There can never be too much cranberry bread

December 23, 2009

Yes, another recipe for cranberry bread.

Just for fun, I searched on Google for "cranberry bread recipes." It took .13 seconds to find 1,070,000 search results.

So why another one? This one features an unusual way to incorporate the traditional orange flavor by using orange marmalade instead of orange juice or orange zest. If you like nuts in your bread, use the pecans in the ingredient list. The bread is equally as good with or without the nuts.

This recipe comes from my mother's sister. My mother loved to bake, but she stuck mostly to yeast breads rather than quick breads. That's why this cranberry bread is fondly remembered in our family.

--Joyce Summers

Cranberry-nut bread



2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup brown sugar, packed
2 tablespoons butter
1 egg, unbeaten
1 cup ground or chopped raw cranberries
1/2 cup orange marmalade
1/4 cup boiling water
1 teaspoon baking soda
1/2 cup chopped pecans, optional
1/2 cup golden raisins

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Preheat oven to 325 degrees.

Sift together flour, baking powder and salt, and set aside.

In mixer, or with hand mixer, cream sugar and butter until fluffy. Stir in egg and cranberries.

In separate small bowl, blend marmalade, water and baking soda, then stir into creamed mixture. Gradually add flour mixture, stirring until combined. Stir in pecans, if using, and raisins.

Turn into 2 greased 8-inch-by-4-inch loaf pans. Bake for 50 minutes, or until toothpick inserted into loaf comes out clean. Cool ten minutes, then invert onto cooling racks.

-- Submitted by Joyce Summers, personal chef and owner of Dinner's On! Personal Chef Service, Frederick, Md.; www.dinnersonnow.com

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