Cranberry Bread

For Thanksgiving this year, we had a pretty traditional menu: roasted turkey, mashed potatoes, cornbread dressing, caramelized carrots, and green bean casserole.

We invited Garth's mom over for dinner, and when she asked if she could bring anything, I asked if she would bring cranberry sauce and maybe dessert.

She brought both, and the dessert she brought over was this cranberry bread which was delicious! When she left us that night, we had nearly a whole loaf of it. It lasted only two days.

I asked her for the recipe; she told me it was on the back of the bag of cranberries. I hope you enjoy it as much as we did.

Cranberry Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
2 TBSP oil
1 TBSP grated orange peel
1 egg, well beaten
1 1/2 cup fresh cranberries - coarsely chopped
1/2 cup chopped nuts (I like pecans)

Preheat oven to 350 F.
Grease 9 X 5 loaf pan.
Mix together flour, sugar, baking powder, salt, & baking soda in a medium mixing bowl.
Stir in orange juice, oil, orange peel and egg. Mix until well blended.
Stir in cranberries and nuts. Spread evenly into loaf plan.
Bake for 55 minutes or until toothpick inserted in the middle comes out clean.
Cool on rack for 15 minutes.
Remove from pan and completely cool.
Makes 1 loaf.

*Doris (Garth's mom) also left us with some cream cheese to spread on top of the bread. That made for a great quick breakfast.