Cranberry Nut Bread II

This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

Step: 2

In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.

Step: 3

In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.

Step: 4

Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

Per Serving: 270 calories; protein 4.3g; carbohydrates 43.9g; fat 9.2g; cholesterol 30.8mg; sodium 390.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.