I realize that you may be thinking to yourself “wait…I thought she hated nuts???” Well you are right I still dislike most nuts BUT I don’t mind almonds. So that means officially I can and will eat:
Pecans (as long as it’s not a pecan pie….I don’t think I could handle that)
So since this recipe originally called for pecans or walnuts I had to switch things around. Since there was a bag of sliced almonds in the freezer I threw in a couple handfuls of them to give the bread the little crunch it needed. I also opted to use fresh cranberries instead of dried. I think the fresh added a tartness that I personally found super delicious. How can you hate sweet and tart? I know I don’t! My favorite way to eat this bread is toasted with butter although it’s fantastic plain. You want to know another great thing about this bread? It freezes perfectly. That is important to me. Sometimes baked goods overflow out of my kitchen and it’s important for me to freeze them before they go to waste. My plan is to make a bunch of these little loaves, package them up and give them to family members along with the limoncello I made. Editable gifts are the best 🙂 Enjoy!!!
Remember tomorrow on the All Through the Year Cheer page I will be putting up the MckLinky and asking for submissions for the Thanksgiving event. Also remember there will be a prize!!! 🙂
Cranberry Nut Bread:
2 C. flour
1 t. salt
1 C. + 2 T. sugar
1/2 t. baking soda
1/3 C. OJ
1/4 C. water
2 T. melted butter
2 C. cranberries – cut in half
3 oz chopped nuts
Combine flour, sugar, salt, soda and set aside. Combine egg, OJ, water and butter and stir into dry ingredients until only moistened. Stir in berries and nuts. Bake in greased loaf pan at 350 x 60-70 minutes. This recipe will also make 2-3 mini loaves (depending on pan size) and should be baked 35 to 40 minutes.