SECOND FRIDAY RECIPE 13 DEC 2014
This is a recipe that a friend gave to me over thirty-five years ago. I can hardly wait for fresh cranberries to come in every year so I can bake this bread. I make it in small loaves and give it as gifts to friends and neighbors.
Cranberry Nut Bread
4 cups flour 2/3 cups orange juice
2 ¼ cups sugar ½ cup water
2 ½ tsp. baking powder 4 Tbsps. melted butter
1 tsp. soda 1½ cups chopped nuts
1 tsp salt 1 bag cranberries
Grease bottom and sides of 4 loaf size pans or 8 mini-loaf pans with baking spray. Set oven for 350’.
Mix flour, sugar, baking powder, salt and soda in a large mixing bowl. Make a well in center for wet ingredients. Combine beaten eggs, butter, orange juice and water in a bowl and mix well. Pour into well in flour mixture and use a wooden spoon to mix batter which will be stiff at first. When well blended, fold in nuts and cranberries. (I like the berries whole, but they can also be chopped)
Equally divide batter into prepared pans. Bake large loaf pans 60 minutes, mini-pans for 45 minutes. Cool on wire rack for five minutes before turning onto a rack to complete cooling. For extra decoration, make a glaze of powdered sugar and water and drizzle over top of loaves.
Martha Rogers is a free-lance writer and was named Writer of the Year at the Texas Christian Writers Conference in 2009 and writes a weekly devotional for ACFW. Martha and her husband Rex live in Houston where they enjoy spending time with their grandchildren. A former English and Home Economics teacher, Martha loves to cook and experimenting with recipes and loves scrapbooking when she has time. She has written three series, Winds Across the Prairie and Seasons of the Heart and The Homeward Journey. Book three in that series, Love Never Fails, released in November, 2014.
Find Martha at: www.marthawrogers.com
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