Cranberry Orange Nut Bread
This is my mom's recipe for cranberry orange nut bread. It was given to her by a woman she worked with in Bethesda, MD, in 1974. She has been making it every year at Christmas for as long as I can remember. A few years ago she gave my sisters and I copies of the recipe, and now we all make it every year for Christmas!
I'm not kidding. This year was ridiculous. I made this batch, my sister brought some she had made in Kentucky to her in-laws in Saratoga, and my mom included a few loaves in the packages of gifts she sent us from Florida. There was cranberry orange nut bread everywhere!!!
It's a good thing it's delicious, cause damn there was a lot of it!
Yield: 2 large loaves or 6 mini loaves
- 3½ cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups sugar
- 2 eggs
- ¼ cup melted butter
- 1 cup orange juice (or grapefruit juice, lemonade, or almost any other fruit juice)
- ¼ cup hot water
- 1 cup chopped nuts (walnuts/pecans)
- 2 cups fresh cranberries, coarsely chopped
- Grated rind of either: 2 oranges, 1 grapefruit, or 1½ lemons
- Preheat oven to 325 °F.
- Prepare loaf pans by lightly coating with cooking spray.
- In a large bowl, sift together all dry ingredients.
- Mix in eggs, melted butter, and fruit juice.
- Stir in hot water.
- Fold in chopped nuts, cranberries, and citrus rind.
- Spoon batter into prepared loaf pans and bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of a loaf comes out clean.
- Cool completely before serving.