Cranberry Bread Jubilee

As many of you will remember from Monday's post, I took in mini-loaves of Cranberry Nut Bread to my department meeting.

Many of my colleagues went into a state of rapture as they bit into their loaves.

One even started thumping her hand on the table like a happy rabbit.

Oh yes, Cranberry Nut Bread has magical properties.

Now, in a fit of generosity, I present two, TWO recipes that will make those around you happy rabbits as well.

Use your baking power wisely, my friends.

CLASSIC CRANBERRY NUT BREAD


INGREDIENTS:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Betty's Bonus Note: I make this in my mini-loaf pans and it takes about 25 minutes to bake.

True Confession: I didn't want to fall in love with another Cranberry Bread recipe, but I did when I tried this one:

CRANBERRY PUMPKIN BREAD

INGREDIENTS:

1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/2 cup oil
2 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped

(I throw some nuts in there too!)

DIRECTIONS:

Preheat oven to 350ºF.

Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.

Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Betty's Bonus Note: Same as above. What? You want a different Bonus Note? One is not enough?

I used to date the lead singer of The Cranberries, but she cheated on me. Turns out she had some turkey on the side.

--Jarod Kintz