Wednesday, December 9, 2009

Cranberry Nut Bread

This is my absolute favorite nutbread! Last year I discovered a sweetened cranberry relish in the deli section of the local grocery store. It has whole cranberries, pineapple & walnuts. It was too sweet to eat as a side dish, but when used instead of the fresh cranberries in my nutbread it was AMAZING!

2 cups flour
1/4 cups sugar
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 cup softened butter
3/4 cup water
1 egg
1 cup sweetened cranberry relish

Preheat the oven to 350. Spray two 8X4 loaf pans with non-stick cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda, stir in butter until crumbly. Add water and egg. Fold in cranberry relish. Fill loaf pans half full.

Cook @ 350 for one hour or until wooden tooth pick inserted in center comes out clean. Allow to cool in pans for 10 minutes before moving to a cooling rack. When it is completely cool, wrap nutbread in foil to store. This recipe also works great for mini loaves to give as gifts.

1 comment:

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