Holiday Baking.

2016
11.16

Many years ago (1977, in fact) my friend Wendy and I lived in apartments close to one another. At Christmas, we would get together and make Cranberry Nut Bread, which was awfully good. We used empty soup or vegetable cans for making round loaves, which made great presents (we thought) but these days I use small metal loaf pans. Still makes a great gift for the holidays.

The recipe calls for cranberries to be cut into quarters, and since we were young and somewhat new to cooking and baking, we took it literally and used a small sharp knife to cut the berries into quarters. Talk about devotion to detail! These days I imagine you could use a large knife or even one of those kitchen blade choppers.

Or a food processor, but I’ve never had one, and that seems too easy, and would maybe take some of the charm out of it. This morning I made 3 small loaves, and yes, I actually chopped each berry into quarters with a paring knife. Just like old times.

I don’t think Wendy would mind if I shared the recipe, so here goes.

Cranberry Nut Bread

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

1 Tablespoon grated orange rind
1/3 cup orange juice
1/2 cup water
1 egg, well-beaten
2 Tablespoons vegetable oil
1 cup chopped nuts
1 cup raw cranberries, cut into quarters

Sift all the dry ingredients together.
Combine the orange juice, orange rind, water, egg and salad oil, and add to the dry ingredients. Then add the nuts and cranberries. Bake in a well-greased loaf pan, or use 3 smaller foil loaf pans. (You could probably make muffins out of this, too.)

Bake at 350 degrees for 50 − 60 minutes, until you can insert a toothpick and have it come out clean. For smaller pans, about 30 minutes will do.

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