Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
Add beaten egg to orange mixture and add to dry ingredients.
Mix until dry ingredients are moistened.
Stir in chopped nuts and cranberries.
Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees for 55 minutes to 1 hour.
Let stand 24 hours before slicing.
This recipe freezes very well – I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags – I generally take out of the freezer the night before serving, if possible.
Delicious plain or with butter or cream cheese spread on it.
Ingredients:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice, freshly squeezed ( if possible)
2 tablespoons melted butter
1 eggs, well beaten
2 cups fresh cranberries, halved
1 cup chopped walnuts
Steps/Methods:
Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
Add beaten egg to orange mixture and add to dry ingredients.
Mix until dry ingredients are moistened.
Stir in chopped nuts and cranberries.
Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees for 55 minutes to 1 hour.
Let stand 24 hours before slicing.
This recipe freezes very well – I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags – I generally take out of the freezer the night before serving, if possible.
Delicious plain or with butter or cream cheese spread on it.
