Ingredients
1/2 cup of butter
Three large eggs
Three-quarter cup orange juice
2 1/2 cups flour.
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups fresh cranberries, halved
Three-quarter cups chopped pecans
Cream the butter together with the sugar. Beat in the vanilla.
In another bowl, mix the flour, baking soda, and salt. Beat the dry ingredients into the butter mixture alternating with orange juice. Fold in the cranberries and pecans. Sprinkle the top with coarse sugar.
Bake the loaf at 350 in a well buttered Loaf pan for 45 to 55 minutes, checking for doneness with a skewer. (Mine took 55.)
Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A CLUE IN THE CRUMBS. You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.
Also follow Lucy on Facebook, and sign up for her mailing list right here.
Your cranberry bread looks so good. I always get the cranberry orange muffins when we go to the Cape to visit my mother in law. I love driving by the cranberry bogs. Yes, I was born and bred in MA but now a FL girl. Love the beach but miss my home state except in the winter.
ReplyDeleteI feel the same way about New England!
DeleteI live in Plymouth, MA and there are cranberry bogs just down the road. Unfortunately, quite a few have been replaced by housing developments. I that about just over half the cranberries in the United States are grown in Wisconsin. This recipe is very similar to the cranberry orange recipe I use, both for tea bread and for muffins. I use a bit less butter and melt it in the orange juice before adding it, along with eggs to the dry ingredients. The recipe comes from a cookbook called "America Cooks", which is a compilation of recipes from community and church cookbooks. It is the first cookbook I ever bought, way back last century.
ReplyDeletethose sound delicious!
DeleteWhat a delicious sounding recipe! Thank you for sharing it (with you adaptations which add greatly to the recipe). This will be perfect when our cranberry loving friends come for a visit, but I'm sure I'll have to make it before then.
ReplyDelete2clowns at arkansas dot net
You might as well try it ahead of time Kay:)
DeleteThis is very similar to the recipe I got from my sister-in-law many years ago. She makes it every year but since I was moving away she gave me her recipe. It’s so good!
ReplyDeletethen you have a lovely cake and a good memory!
DeleteOh Yummy. Thanks for sharing your recipe. I love bread and I love cranberries.
ReplyDeleteYou're very welcome
DeleteLooks similar to the cranberry-orange-walnut quick bread that I normally bake. And of course, I use (local) cranberries from Quebec.
ReplyDeleteSounds delicious Grace!
DeleteThis looks wonderful.
ReplyDeleteMy mother hand a fruit bread with dates, nuts, and chocolate chips. It called for glace' cherries which the whole family dislikes. We tried many alternatives and finally found fresh cranberries are a perfect replacement. They give the visual color contrast and a taste blast.
Not sure I've ever had a glace cherry, but I bet the dates are good!
DeleteThose are the bright red "cherries' that show up in fruit cakes along with citron.
DeleteYum! I think I will add cranberries to my grocery list! Perfect for this cold weather we’re having up north! Thanks for the recipe! Suzette Ciancio
ReplyDeleteYou're welcome!
DeleteMy recipe is moist, too. Also very flavorful!
ReplyDeleteI love to leave the cranberries whole so they pop and if you’re lucky to bite into a whole one, you get a rush of flavors. Plus it saves time.
ReplyDeleteI wondered about that--will try it next time!
DeleteLooks and sounds fantastic, Lucy. Thanks for the recipe!
ReplyDeleteYou're welcome!
Delete"In the manner, only better" -- love that! A tip about orange zest: I've discovered that it dries nicely in a jar, and while not as zippy as fresh, it does the trick when fresh isn't on hand!
ReplyDeletegood tip Leslie!
Delete