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Cranberry Nut Bread

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This cranberry nut bread is packed full of fresh tart cranberries and crunchy almonds. Eat fresh, toasted or freeze for an easy breakfast.

Cranberry Nut Bread by Nutmeg Nanny
I realize that you may be thinking to yourself “wait…I thought she hated nuts???” Well you are right I still dislike most nuts BUT I don’t mind almonds. So that means officially I can and will eat:
Almonds
Pecans (as long as it’s not a pecan pie….I don’t think I could handle that)

So since this recipe originally called for pecans or walnuts I had to switch things around. Since there was a bag of sliced almonds in the freezer I threw in a couple handfuls of them to give the bread the little crunch it needed. I also opted to use fresh cranberries instead of dried. I think the fresh added a tartness that I personally found super delicious.

How can you hate sweet and tart? I know I don’t! My favorite way to eat this bread is toasted with butter although it’s fantastic plain. You want to know another great thing about this bread? It freezes perfectly. That is important to me. Sometimes baked goods overflow out of my kitchen and it’s important for me to freeze them before they go to waste. My plan is to make a bunch of these little loaves, package them up and give them to family members along with the limoncello I made. Editable gifts are the best!

Cranberry Nut Bread by Nutmeg Nanny

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Cranberry Nut Bread

This cranberry nut bread is packed full of fresh tart cranberries and crunchy almonds. Eat fresh, toasted or freeze for an easy breakfast.

Yield: 1 large loaf

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Ingredients:

  • 2 cup all purpose flour
  • 1 teaspoon salt
  • 1 cup + 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/3 cup orange juice
  • 1/4 cup water
  • 2 tablespoons melted butter
  • 2 cups fresh cranberries, cut in half
  • 3 oz chopped nuts

Directions:

Preheat oven to 350 degrees.

Combine flour, sugar, salt, soda and set aside.

Combine egg, orange juice, water and butter and stir into dry ingredients until only moistened. Stir in berries and nuts.

Bake in greased loaf pan for 60-70 minutes. This recipe will also make 2-3 mini loaves (depending on pan size) and should be baked 35 to 40 minutes.

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Maple Pecan Shortbread
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Sophie

Sunday 29th of November 2009

MMMMMMMMM,...I so love this festive bread!

I love all of your yummie flavours!

Cakelaw

Wednesday 25th of November 2009

This looks delicious!! I'd have to use dried cranberries (because Lord knows where they'd sell fresh ones here), but this is bookmarked!!

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