Marsha requested a Cranberry Bread without orange. Here's my standby, from
James Beard's Beard on Bread. I make both the orange and non-orange versions.
Happy Holidays, everyone!
Quick Cranberry Bread
3 cups all-purpose flour
1 tsp baking soda
1 tsp double-acting baking powder
1 tsp salt
2 eggs
1 cup granulated sugar
1/4 cup melted butter
1 1/4 cups milk mixed with 1 tsp rosewater
1 1/4 cups raw cranberries, roughly chopped
3/4 cup walnuts or pecans
Preheat oven to 350F. Mix the dry ingredients together. Mix by hand or
with a beater the eggs and sugar until well blended. Stir in the melted
butter and the milk/rosewater. Stir in the flour mixture just until
moistened, and then fold in the cranberries and nuts. Do not overwork or
beat the dough. Butter a loaf tin about 10 inches long and 4-5 inches wide.
Bake 55-60 mins, or until the top springs back when touched lightly or a
cake tester comes out clean. Let stand in the tin for a few minutes before
turning out onto a rack to cool. When thoroughly cooled wrap in plastic or
foil and let sit half a day before cutting.
Cranberry Orange Bread: Use 1/2 cup orange juice and 3/4 cup milk as the
liquid, and add with the cranberries 3 T grated orange rind.
Virginia
Scottish Crofters
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