NUT MEATS RECIPES

Name: Cranberry Nut Bread
Total time: 1 h 20 min
Yield: 1 large loaf
Cuisine: american
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup butter; 1 egg; 3/4 cup orange juice; 1 tablespoon grated orange rind; 1 1/2 cups chopped fresh cranberries; 1/2 cup chopped pecans

CRANBERRY NUT BREAD RECIPE - NYT COOKING

Cranberry Nut Bread Recipe - NYT Cooking image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
Cool on a rack, wrap in foil and hold overnight before slicing.

CRANBERRY NUT BREAD RECIPE - NYT COOKING

Cranberry Nut Bread Recipe - NYT Cooking image

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups chopped fresh cranberries
1/2 cup chopped pecans

Steps:

Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
Cool on a rack, wrap in foil and hold overnight before slicing.

More about "nut meats recipes"

CRANBERRY NUT BREAD RECIPE - NYT COOKING

Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine american

Cool on a rack, wrap in foil and hold overnight before slicing.

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