One of my favorite snacks is dried cranberries. These tart cousins to the common raisin are a staple in my cupboard. They are great to add to cereal or oatmeal in the morning, sprinkle on salads, mix with nuts as a snack to keep at my desk, or to add into classic holiday dishes like stuffing. I wanted to use them in a Cranberry Nut Bread recipe that I found and feature here on What Micky Eats...At Home.
Ingredients
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup coarsely chopped nut (pecans or walnuts work well)
- 11/2 cup dried cranberries
- 1 egg
- 2/3 cup milk
- 6 tbsp butter, melted
- 1 orange, juiced and zested
Directions
- Preheat oven to 375.
- Start with your dry ingredients, whisking together in a large mixing bowl flour, sugar, salt, baking powder and baking soda.
- To this add nuts and cranberries.
- Meanwhile, in a separate bowl, beat egg, orange juice, orange zest, milk, butter.
- Pour the wet ingredients into the dry ingredients and mix well with a rubber spatula, scraping the sides and bottom of the bowl.
- When all of the ingredients are incorporated, scrape the batter into a 9-inch by 5-inch loaf pan greased and dusted with flour.
- Bake for 20 minutes, then lower the temperature to 350 degrees and bake an additional 30-40 minutes, or until the top of the loaf is mahogany brown and a tooth pick inserted into the middle comes out clean.
- Allow the bread to cool in the pan 10 minutes, then invert onto a wire rack.
- Slice and serve warm with cream cheese as a morning snack or crumble over ice cream for a late night treat.
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