Cranberry Nut Bread

I just adore cranberry bread and this recipe is my particular favorite. I've discovered that it can be made in a bread maker with no discernible loss of flavor or texture, so it couldn't be simpler. Just throw everything in the breadmaker, set it to "Cake" or "Loaf" and away you go. (Note: I've found it works best if you pour in the liquids first and throw the dry ingredients on top.)


CLASSIC CRANBERRY NUT BREAD
(possibly lifted from the Ocean Spray website, but I'm no longer sure.)

3/4 cup orange juice
1 egg, well beaten
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel (please, use organic oranges! You can't imagine the wax and pesticides you'll be ingesting otherwise.)
2 tablespoons butter
2 tablespoons ground flax meal (optional)
1 1/2 cups frozen cranberries, coarsely chopped
1/2 cup chopped walnuts

DIRECTIONS (for the breadmaker):

1. Pour orange juice and beaten egg into breadmaker

2. Add the rest of the ingredients. I like to chop my cranberries so coarsely that there are still whole cranberries amongst the choppy bits. (I use a manual food chopper for this.)

3. Start the breadmaker.

4. Sit back and make a whiskey sour using the de-zested organic orange. Give half of the slices to your child to assuage any guilt you might have.

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg


NOTE: If you don't use a breadmaker, this will make one 9 x 5 inch loaf. Bake it for approximately 55 minutes at 350*.