Cranberry-Nut Bread

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Preparation info

  • 1

    loaf
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon grated orange rind
  • ½ cup chopped nuts
  • ¼ cup chopped citron
  • ½ cup fresh orange juice
  • cups fresh cranberries

Method

  1. Preheat oven to moderate (350°F.).

  2. Sift together the flour, baking powder and salt.

  3. Add the baking soda to the butter and mix well. Gradually blend in the sugar. Beat in the egg. Stir in the orange rind, nuts and citron. Add the flour mixture alternately with the orange juice.

  4. Put the cranberries through a food chopper, using the coarse blade. Stir into the dough.

  5. Turn into a well-greased, lightly floured loaf pan (9 × 5 × 3 inches) and bake for one hour and twenty minutes. Cool.

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