Cranberry-nut Breadbreads, holiday 1 1/3 cup flour 1 teaspoon baking soda 1 1/4 teaspoon salt 3/4 cup sugar 1 orange; grated peel only 6 tablespoon butter; cut into 1 pieces 2 large eggs 1 orange; juice only 1 1/4 cup fresh cranberries, chopped 1 cup walnuts or pecans, chopped PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack. Makes 1 Loaf or 18 Muffins NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK |
