My most favorite holiday of all, Thanksgiving, is almost here. I’m not really sure why, perhaps because its just about family and tradition. Christmas comes in at a close second, but Christmas can be stressful. Not Thanksgiving. And Thanksgiving occurs at the most beautiful time of year … cool, crisp Autumn weather, perfect for having an enormous feast. And, hopefully, you get to share this feast with people you truly care about. Even with all the work and chaos, I love it!
This is one of the recipes I have been making for about (cough, cough) 45 years, which MUST appear on the Thanksgiving table. 45 years ago we didn’t have the Internet or celebrity chefs and cooking shows, we found recipes wherever we could. I found this recipe on the back of the bag of Ocean Spray cranberries. I cut it out, taped it to a 3 x 5 card and put it into the recipe box, where it’s been ever since. Although I’ve tweaked it just a bit over years, it’s basically the same.
Hope you enjoy it!
CRANBERRY NUT BREAD (or muffins)
Preheat oven to 350°. Grease a 1 lb. loaf pan, bundt pan, or muffin tins.
2-1/4 cups all purpose, unbleached flour
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange peel
3/4 cup orange juice
2 tablespoons vegetable oil
2 eggs
2 cups chopped cranberries
1/2 cup chopped nuts (walnuts, pecans, hazelnuts)
In a large bowl, mix all dry ingredients together, including grated orange peel. In a smaller bowl, mix all wet ingredients together. (See how easy this is.)
I chop the cranberries in the blender. You can use whatever way to chop the cranberries that is easiest for you. For the nuts, I just use a knife to chop. Otherwise they become too fine and I like them chunky.
Add the wet ingredients to the dry ingredients and mix well. Don’t overbeat or the bread will become heavy. Stir in the cranberries and then add the nuts. Pour the batter into a well greased pan (or pans). I think a bundt pan makes a nice presentation. This will make one large loaf, or many smaller ones or muffins.
Bake for one hour (depending upon the size of the pan – muffins bake for about 25 mins.) or until toothpick inserted into center comes out dry and clean. The bread should just pull back from the outside of the pan.
Cool on a rack for 10 minutes and then cool completely before slicing. This quick bread freezes beautifully, so if you want to make it ahead, do it with confidence. Otherwise, find a plate, dust with powdered sugar and garnish.
To be enjoyed with your Thanksgiving dinner, or for Thanksgiving breakfast, or even later in the evening with your cuppa, enjoy!
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Beat in the dry ingredients and, when well blended, add in chopped dried cranberries and white chocolate bits.
After everything is incorporated, cover and refrigerate for about an hour. Then dump the dough onto a lightly floured board.
Line a large baking tray (or two small ones) with parchment paper and carefully place the logs on. They will rise, so don’t place them too close together.
When the logs are cooled, slice the logs with a serrated knife, diagonally, into slices about 1/2″ thick. You can slice then thinner, or thicker, it’s up to you.