Cranberry Nugget Bread
|Whole wheat pastry flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||2 Tablespoon, softened|
|Honey||1 Cup (16 tbs)|
|Cranberry juice/Orange juice||3⁄4 Cup (12 tbs)|
|Diced jellied cranberry sauce||1 Cup (16 tbs)|
Preheat oven to 325°F.
Butter an 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan, and line the bottom with wax paper cut to fit.
In a medium-size bowl, sift together whole wheat pastry flour, baking powder, and baking soda.
Cream butter and honey together in a large bowl until well blended.
Beat in egg.
Add dry ingredients alternately with juice to creamed mixture, beginning and ending with dry ingredients.
Gently fold in diced cranberry sauce, taking care not to mash the pieces.
Spoon batter into prepared pan.
Bake for 50 to 55 minutes, or until a cake tester or food pick inserted into the center comes out dry and clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, and cool completely on a wire rack.
Remove wax paper.