Orange cranberry bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1 | cup | Fresh or frozen cranberries, chopped |
| ¾ | cup | Granulated sugar |
| ½ | cup | Walnuts, chopped |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | large | Egg |
| ½ | cup | Prepared cranberry-orange sauce |
| ⅓ | cup | Milk |
| ¼ | cup | Butter or margarine, melted |
| 2 | tablespoons | Apple jelly or apricot preserves |
| Whole cranberries, Optional | ||
| Green candied cherries, Optional | ||
| Confectioners' sugar, Optional | ||
Directions
Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.
Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.
Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.
Makes one 6-inch ring loaf or about 12 servings.
[REDBOOK; Nov 1990]
Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0