SEPTEMBER

SEPTEMBER

January 12, 2018

CRANBERRY BREAD....BACK BY POPULAR DEMAND


I found myself with enough fresh cranberries left over
from the Christmas holidays to bake one more loaf of
my well-loved cranberry bread...with fresh orange juice
and chopped pecans.
I have used this recipe since 1981
that was featured in my all time favorite cookbook,
MADISON COUNTY COOKERY
which was purchased at the infamous CANTON FLEA MARKET
in Canton, Mississippi!
I have published this recipe in previous blog posts
but it certainly deserves an encore!

CRANBERRY BREAD
2 cups flour
1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
1/4 cup butter
1 cup sugar
1 egg
3/4 cup orange juice
1 T. grated orange peel
1 cup chopped cranberries
1/2 cup chopped pecans


Sift dry ingredients together.
Cream butter and sugar, then beat in the egg.
Add the flour mixture alternately with orange juice and orange peel,
mixing well after each addition.
Fold in the cranberries and pecans, then
turn into a greased loaf pan.
Bake @ 350 degrees for 1 hour.

5 comments:

  1. I am saving this recipe. OH MY GOSH!!!! That sounds SOOOO good!!!! I love cranberry everything...and I can rationalize eating it because cranberries are supposed to be good for urinary tract health....lol xo Diana

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  2. I really need to bake this yummy bread, Betsy. My town is known for its cranberry bogs. Hope you have a great weekend!

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  3. Sounds wonderful to me! Alas, my leftover, somewhat fading cranberries, are making polka dots all over the snow in the backyard.

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  4. Hi Betsy, Your cranberry bread looks wonderful! It also looks perfectly pretty with your Pink Castle Dishes. I hope you had a wonderful Christmas and are enjoying this new year.

    Hugs,

    Denise at Forest Manor

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  5. I may make this today, sounds delish!

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