Yield: 12 Servings
|2 teaspoons||Baking powder|
|1 \N||Egg; beaten|
|¾ cup||Orange juice (add some grated rind if you're using fresh-squeezed juice)|
|2 tablespoons||Salad oil|
|½ cup||Chopped pecans or walnuts|
|2 cups||Cranberries chopped|
From: hartman@... (ron & sally hartman) Date: Sat, 29 Oct 1994 19:53:00 +0000 Preheat oven to 325. Sift dry ingedients. Add juice, egg and oil. Mix until dampened. Chop cranberries in food processor or cut in half with knife.
Stir into mixture. Add nuts. Bake in greased loaf pan for at least 60 minutes. Check with a toothpick to make sure bread is done. Cool before slicing.
*I usually just use juice I've mixed up from froze concentrate since that's usually what's on hand.
Note: I often give this bread as a gift at holiday time and sometimes make it in mini-loaf pans. I just reduce the cooking time.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .