I’m always excited to see fresh cranberries back on the shelf at my store ~ it really signals fall to me. I buy a bag almost every time I go to the store to toss in the freezer so I can use them up all year until fall comes again. When we lived on Cape Cod, we saw many cranberry bogs and got to see them harvest the berries.
I used Splenda for the sugar in this recipe and it worked great. Mine bakes all the way through at 65 minutes but depending on your oven you may need to bake longer. If you don’t like nuts, you can always leave them out.
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
3/4 cup orange juice
1 tbsp grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts or pecans
Preheat oven to 350º. Lightly grease an 8×4 loaf pan.
Mix together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.
In another bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and nuts. Pour mixture into a loaf pan.
Bake for 65 to 70 minutes or until a toothpick inserted in the middle comes out clean.
Cool in pan for 10 minutes and remove to a wire rack and cool completely before serving.
Makes about 10 servings.