At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.

Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Tuesday, November 22, 2011

Cranberry Nut Bread

I am a sucker for quick breads.  I love banana bread, pumpkin bread and zucchini bread.  Last night, I made a double batch of cranberry bread, inspired by the abundance of cranberries in the grocery store.  I found the recipe on the back of the bag of cranberries.  These will be a great breakfast on Thanksgiving morning, maybe with some egg muffins

Orange-Cranberry-Walnut Bread (Makes 2 big loaves or 4 small ones)
4 c. flour
2 c. sugar
3 t. baking powder
2 t. salt
1 t. baking soda
1 1/2 c. orange juice (I used fresh squeezed because I had oranges, but not orange juice)
4 T. vegetable oil
2 T. grated orange peel
2 eggs, well beaten
1 bag of fresh or frozen cranberries (3 c.), roughly chopped
1 c. walnuts, coarsely chopped.

Preheat oven to 350.  Combine dry ingredients in large bowl. Add juice, oil, eggs, and orange peel, mixing until blended.  Stir in the cranberries and walnuts.  Pour into 2 greased 9 x 5 loaf pans.  Bake for about an hour or until toothpick comes out clean.

Now that I have tried the bread, I would recommend a few things:  add more orange peel, and either fewer cranberries or more sugar, as this is pretty tart.  These would also make great muffins and probably freezes well also.

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