Cranberry Nut Bread
When I walked into the grocery store and saw big, beautiful fresh oranges on display my first thought was “Time to get out my favorite cranberry nut bread recipe.” That’s what everyone thinks of when they see oranges, right? Cranberry nut bread without orange zest and juice lacks flavor. Fresh squeezed orange juice and zest make all the difference.
I double this recipe so I can share a loaf or keep one in the freezer for later. Two loaves use one 12 oz package of fresh cranberries so that’s convenient.
In the Kitchen on a Winter Morning
It was -10°F when I got up this morning. I didn’t check windchill. Knowing wouldn’t make me feel better! A cold winter morning is a good time to be in the kitchen.
Preheat the oven to 350°.
Use loaf pans that are approximately 4.5″ x 8.5″.
If you don’t have access to fresh cranberries you can use frozen. Do not thaw them.
This recipe is also suitable for muffins. Bake at 350° and start checking to see if they’re done at 20 minutes.