Cranberry bread is a quick and easy recipe made with plump fresh cranberries, sugar, egg, the juice of an orange and finely ground pecans. Serve this quick bread for breakfast or brunch.
These sweet breads can be served warm or cold and with or without real butter. Sweet cream cheese also balances well with tart cranberries and makes a nice spread for many sweet breads.
Fresh fruit is a nice complement to any breakfast or brunch menu.
It is a delightful combination of a sweet quick bread and tart cranberries. The beautiful dark red cranberries in this recipe will make a colorful addition to your breakfast or brunch menu this weekend. It also looks quite festive on the table when served for a Thanksgiving or Christmas brunch.
Bake Time: 60 minutes
2 cups of sifted flour
1/2 teaspoon of salt
1-1/2 teaspoons of baking powder
1/2 teaspoon of soda
1 cup of sugar
1 cup of raw cranberries, ground
1 egg, beaten
2 Tablespoons of melted butter
1/2 cup of finely chopped or ground pecans
Step 1: Preheat oven to 325 degrees.
Step 2: Sift the first 5 dry ingredients together.
Step 3: Wash cranberries and grind or pulse in a food processor until coarsely ground.
Step 4: Place juice of the orange in a 1 cup measuring cup and add the melted butter. Fill the cup to top with boiling water.
Step 5: Combine egg and dry and wet ingredients together and stir until blended.
Step 6: Add chopped pecans if desired.
Step 7: Bake 1 hour at 325 degrees or until a knife comes out clean when inserted into the center of the bread. Cool in pan for 10-15 minutes and then turn out on a wood rack or a towel to finish cooling.
Makes 8-12 servings.