Cranberry Bread

Here is a terrific recipe for Cranberry Bread. For those who have never made it, slice whole cranberries in half. You can substitute the buttermilk for orange juice and soak your sliced cranberries in the orange juice prior to making.

Makes 1 loaf

Ingredients:

1/2 C. butter
1 tbls grated orange peel
3 large eggs, beaten
2 1/2 c flour
1 tsp baking soda
2 cups fresh or frozen cranberries, sliced
1 cup sugar
1 tsp vanilla
3/4 cup buttermilk
1/4 tsp salt
3/4 cup pecans chopped

Method:

Preheat oven to 350 degrees. Spray bottom only of 9" x 5" loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.

Courtesy of the Cape Cod Cranberry Growers Association