The holidays are finally over, well almost, we still have Super Bowl and Valentine Day Let's try to use some of the stuff we have left over, like cranberries. I love cranberries in any fashion. I even love that jellied stuff in a can. To be honest I always have cranberries in the freezer. If you run short let me know. Buy in bulk is my motto.
There are two freezers in my garage, full. I don't like to mention half of my brothers freezer that I have full of corn on the cob, that he really would like for me to move. One is for all the fruits and veggies that I have bought or begged this summer from my neighbors. One is for meat, poultry and fish when it's on sale. No, I do not have a garden. I can not grow weeds. I cook, can, freeze and dehydrate, that's it. I also always have a supply of breads and cakes in the freezer.
I have no idea where this recipe came from. It is written on a yellow legal pad with grease stains. I do know that every time I give this to someone they rave about it. This bread is always moist. It really is fairly healthy.
Cranberry Walnut Bread
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped cranberries
1 cup chopped walnuts
2 tablespoons vegetable oil (see note)
3/4 cup fresh orange juice
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan.
Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries, and walnuts, and stir to coat with flour mixture. Mix together the egg, oil and orange juice. Pour egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. No mixer necessary! This freezes beautifully.
Bake for 50 minutes or until toothpick comes out clean.
Note: A 1/4 cup of melted butter may be used instead of vegetable oil to increase the calories.