cranberry-nut bread (prodigy)

Categories
Breads
Yield
18 Servings
MeasureIngredient
1⅓ cup Flour
1 teaspoon Baking soda
1¼ teaspoon Salt
¾ cup Sugar
Orange; grated peel only
6 tablespoons Butter; cut into 1" pieces
2 larges Eggs
Orange; Juice only
1¼ cup Fresh cranberries, chopped
1 cup Walnuts or pecans, chopped

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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