By Erin Walgamuth
The recipe below is my version of a nut bread recipe (but completely different) which is in my mom’s Better Homes and Gardens cookbook from the 1960’s. I love to take the old classics and dress them up a bit, shall we say.
My sister-in-law and her family are driving down from Northern California tomorrow for a visit. It’s about an eight hour drive and I thought it would be nice to have a homemade treat ready when they get here, hence the recipe.
This bread is a lovely compliment to a hot cup of tea any time of the year, but is especially nice during the winter season and holidays. Enjoy!
You will need-
9×5 loaf pan
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Flour sifter or fine mesh sieve for sifting flour
Prep time is about 15 minutes
Cook time is about 50 minutes
Pre-heat oven to 350 degrees
Coat entire inside of loaf pan with spray release or butter
3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried cranberries
1-2 tablespoons orange zest, finely chopped
1 egg, beaten
1 1/3 cup milk
¼ cup orange juice
¼ cup cooking oil
1 teaspoon vanilla extract
Sift together flour, sugar, baking powder and salt. Add cranberries and zest and toss with flour mixture to coat.
Whisk the egg, then whisk in milk, juice, oil and extract.
Add wet ingredients to dry ingredients in three parts, stirring well to incorporate after each addition.
Pour batter into the greased loaf pan. Smooth top and put in the oven on middle rack for approximately 50 minutes, or until a cake tester inserted into the middle of the bread comes out clean.
Note-I let the bread cool for 15 minutes in the pan, then invert it onto a cooling rack to cool completely.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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