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Cranberry Nut Bread

chef.jackson's picture
Ingredients
  Fresh cranberries 1⁄2 Pound (2 Cups)
  Cooking apple 1 Medium, peeled, cored, and cut into chunks
  Walnuts 1⁄2 Cup (8 tbs)
  Flour 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Soft butter 6 Tablespoon
  Egg 1
  Grated orange peel 1 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
Directions

Put cranberries, apple, and walnuts through coarsest blade of food grinder; set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl.
Cut in butter until size of peas.
Stir in egg, orange peel, and juice; then the cranberry-apple mixture.
Stir until blended.
Spoon into greased 2-qt.mold or two 1-lb.coffee cans.
Cover with foil and tie.
Place filled mold or coffee cans on metal rack in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove mold from pot.
Let stand several minutes; turn bread out on cooling rack.
Serve warm with butter.
Especially good as a coffee cake for brunch; with fresh fruit plate, or chicken salad for lunch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes

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