My grandmother was a wonderful cook - she actually majored in Home Economics. She had so many delicious recipes, but this one for her Cranberry Orange Nut Bread has to be one of my family's favorites. Can't imagine a Thanksgiving without it!
My boys all have developed their own Thanksgiving specialties - James bakes homemade dinner rolls, Stephen is the pie guy, while Jack concentrates on all things cranberry. Jack takes his job especially seriously, picking through each and every berry to weed out any with the slightest imperfection. I think Granny would approve.
Granny's Cranberry Orange Nut Bread
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sugar
Zest and juice of 1 large orange
2 Tbsp. vegetable oil
1 egg, beaten
1 1/2 c. raw cranberries, halved
1/2 c. chopped walnuts
Preheat oven to 350˚. Sift together dry ingredients into large bowl. To the juice of the orange, add oil and enough boiling water to make 3/4 c; stir into dry ingredients. Add beaten egg and orange zest. Stir in cranberries and nuts. Bake in greased bread pan for 1 hour. Cool for 10 minutes in pan and then wrap tightly in plastic wrap. Store in refrigerator for 24 hours before slicing or freeze.
I have also shared this recipe with Paper Crafts Magazine and if you buy their special edition cookbook, Paper Crafts Gourmet, you will find this recipe on p. 46.
Have a great weekend!