Holiday Cranberry Orange Bread
|Fresh cranberries||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Instant mashed potato granules||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||2 , beaten|
|Water||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|Grated orange peel||1 Tablespoon|
|Chopped pecans||1 Cup (16 tbs)|
Cut the cranberries in halves.
Sift the flour, sugar, potato granules, baking powder, soda and salt together into a bowl.
Combine the eggs, water, orange juice, butter and orange peel.
Add to the flour mixture and beat just until blended.
Fold in the pecans and cranberries and pour into a greased 9 x 5 x 3-inch loaf pan.
Bake in 350-degree oven for 1 hour to 1 hour and 10 minutes.
Garnish with whole almonds, if desired.