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New England Cranberry Bread
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Description
Lightly crumbed low-fat quick bread recipe that has been in my husband’s family for at least 100 years.
Ingredients
- 1 whole Orange, Juiced And Zested
- 2 Tablespoons Butter
- 1 whole Egg
- 1 cup Sugar
- 2 cups Flour (You Can Use Whole Wheat)
- ½ teaspoons Salt
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Nutmeg
- 1 cup Cranberries (halved)
- ½ cups Walnut Pieces
Preparation
Squeeze one orange (or lemon, if you don’t have an orange) and collect the juice in a measuring cup. Add zest and enough boiling water to make 3/4 cup.
Melt 2 tablespoons butter into this mixture.
Beat 1 egg in a separate bowl. Add sugar (can be reduced to 3/4 cup if you wish) and beat well until the sugar is almost dissolved.
Add flour (I use King Arthur whole wheat white), salt, baking powder, baking soda, and grated nutmeg. Mix all together gently.
Add the juice/butter liquid to the flour and mix.
Stir in cranberries and walnuts just enough to distribute them evenly in the batter.
Transfer to a baking pan. A stoneware loaf pan makes wonderfully crispy crusts.
Bake at 325 degrees for one hour or until a toothpick inserted in the center comes out clean. Cool on a rack.
If you can wait until the next day, the bread slices better.
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2 Comments
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cerysl on 7.1.2010
I also made a gluten free sugar free version of this for my mom and she loved it… although it does taste quite a bit different!
Used egg substitute, honey instead of sugar (you must reduce the amount when doing this). And used Buckwheat and rice flours (1 1/2 c rice, 1/2 c buckwheat)
Probably would taste better with just rice flour, but i was going for some added health and experimenting.
cerysl on 12.3.2009
Delicious! I made it in the evening and sliced it the next day, it was so good sliced with a little butter on it. I did reduce the sugar to 3/4 cup, and probably could have reduced it to 1/2 cup and still been sweet enough (maybe I had a really sweet orange!). I also added 1/4 c. of amaranth subbed for 1/4 c of the flour; it added a nice extra texture to the bread I thought.
If you are going for a store bough muffin level of sweetness then I would definitely use the full cup of sugar called for. I am going to try this again and see how it tastes with honey!