| | Cranberry Nut Bread
1 1/2 cups of chopped nuts
1 1/2 cups of halved cranberries
1 cup of raisins
2 1/2 cups of all purpose flour
1 1/4 cups of sugar
1/2 cup of butter or margarine, softened
2 eggs
2 tablespoons of grated orange peel
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of buttermilk or sour milk
1/2 cup of orange juice
1/4 teaspoon of ground nutmeg
In a medium bowl, combine nuts, cranberries, raisins and 1/2 cup of flour; set aside. Preheat oven to 350ºF. Grease and flour two 8 x 4 inch loaf pans.
In large bowl with mixer at medium speed, combine remaining 2 cups of flour, 3/4 cup of sugar, butter, eggs, orange peel, baking powder, baking soda, salt, and buttermilk. Bet 1 minute, scraping bowl with rubber spatula. With spoon, stir in cranberry mixture. Spread batter evenly into prepared pans.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes.
Meanwhile, in small saucepan over medium high heat, heat remaining 1/2 cup of sugar, orange juice and nutmeg to boiling; pour over warm breads. Cool completely in pans. Wrap and store overnight. 2 loaves |
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