Thursday, September 15, 2011
This is a delicious recipe for cranberry bread that I pulled out to use up the bags of frozen cranberries in my freezer. The recipe is simple and delicious. A real keeper.
3 cups fresh or frozen (thawed) cranberries
1 2/3 cups granulated sugar
2/3 cup vegetable oil
1/2 cup milk
2 tsp grated orange or lemon zest
2 tsp vanilla
3 cups AP flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 cup coarsley chopped nuts
Move oven rack to low position so that the tops of the pans will be in center of oven. heat oven to 350 degrees. Spray bottoms of 2 (8x4 inch) loaf pans with cooking spray.
In a large bowl, stir cranberries, sugar, oil, milk, zest, vanilla and eggs with wooden spoon until well mixed. Stir in remaining ingredients. Spread batter evenly in pans.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans on cooling rack for 10 minutes.
Run knife or metal spatula around sides of pans to loosen loaves. Remove to cooling rack. Cool completely, 2 hours, before slicing. Wrap tightly. Store at room temperature for 4 days or refrigerate up to 10 days. Also freezes well.