Cranberry-nut bread (prodigy)
18 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1⅓ | cup | Flour |
1 | teaspoon | Baking soda |
1¼ | teaspoon | Salt |
¾ | cup | Sugar |
1 | Orange; grated peel only | |
6 | tablespoons | Butter; cut into 1\" pieces |
2 | larges | Eggs |
1 | Orange; Juice only | |
1¼ | cup | Fresh cranberries, chopped |
1 | cup | Walnuts or pecans, chopped |
Directions
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and ½ cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack.
Makes 1 Loaf or 18 Muffins
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
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