Cranberry Nut Bread
|Cranberries||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs) (Fresh Or Frozen)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||4 Teaspoon|
|Coarsely chopped walnuts/Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Orange||1 , rind grated|
|Egg||1 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Melted butter/Margarine||2 Teaspoon|
Preheat oven to 350° F.
Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar.
Sift remaining sugar with flour, baking powder, and salt; mix in nuts and orange rind.
Lightly beat egg with milk and melted butter and stir into flour mixture.
Fold in cranberries.
Spoon into a buttered 9"x5"x3" loaf pan and bake about 1 hour until loaf pulls slightly from sides of pan and is springy to the touch.
Cool upright in pan 10 minutes, then turn out on a wire rack and cool before slicing.