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| Tart and Nutty |
While I was making Cranberry Sauce with Orange Marmalade today for Thanksgiving, I remembered Peigi had given me this recipe; so, I hijacked a cup of cranberries to make it. Delicious! --B
The cranberry bread I make each year is made with honey. It comes from The Deaf Smith Country Cookbook: Natural Food for Family Kitchens published in 1973. My copy is the 4th printing done in 1976, which has accompanied me through my adult life and still shows the signs of a house fire years ago. The title references its roots in Deaf Smith County Texas.If we are travelling, I will often make muffins instead.
I don't always have oranges in the house, so I will often use grapefruit juice.
---Peigi
Whole Wheat Cranberry Nut Bread
(Deaf Smith Country Cookbook)
Makes 1 9 x 5 inch loaf (or 14-15 muffins)
2 cups whole wheat flour (or whole spelt flour)
1.5 t. baking powder
1/2 t. salt (or generous pinch)
Juice of one orange (approx. 1/2 cup)
2 T. safflower oil
hot water
3/4 cup raw honey
1 egg, beaten
1 cup broken nut meats (walnuts or pecans)
1 cup whole raw cranberries
Preheat the oven to 325 degrees.
Line a 9 x 5 loaf pan with parchment paper (or aluminum foil) and grease it well, as the loaf is prone to sticking. Or line cupcake pans.
Mix the flour, baking powder, and salt thoroughly. (You can add the nuts and cranberries now, too.)
In a measuring cup, add the juice, and oil, then add enough hot water to make 3/4 cup of liquid. Mix the juice, oil and water.
Add the honey and beaten egg to juice mixture, and mix well. (There will be about 1 2/3 cups of liquid in total.)
Stir the liquid ingredients into the flour mixture until thoroughly mixed.
Add the nuts and cranberries, if you haven't already done so.
Pour in greased loaf pan/lined muffin tins.
Bake 50 minutes to 1 hour until a toothpick comes out clean.
Cool on rack before serving.
This bread keeps well wrapped in waxed paper and foil but should be refrigerated if you still have any left after two days.
---Peigi
P. S. from Barbara:
We enjoyed it toasted with Irish butter, and also with the cranberry sauce.
---B