Cranberry Orange Nut Bread

Way better than banana bread, zucchini bread, etc.  Whenever I make this, I definitely devour at least half of the loaf on my own.  On a sunny spring morning in Squaw in May 2010, we sliced up this bread, warmed it, put butter and sliced strawberries on top, and drank with mimosa's.  Perfect breakfast for a warm day.

Ingredients

2 cups flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1 tablespoon orange peel, grated
3/4 cup orange juice
1 egg
1 cup cranberries, chopped
1/2 walnuts, chopped

Preparation

1. Heat oven to 350*.  Grease bottom of 9x5x3 loaf pan.
2. Mix flour, sugar, baking odder, salt, baking soda
3. Stir in butter until mixture is crumbly
4. Stir in orange peel, orange juice and egg until flour is moistened
5. Stir in cranberries and walnuts
6. Pour into loaf pan.  Bake 55-65 minutes
7. Loosen sides, remove from pan, cool on wire rack.

Nutrition Facts

Cranberry Orange Nut Bread (4 servings)

Amount per serving

Amount Per Serving
Calories 543.5		Cals from Fat 128
Total Fat		14.24 g
	Saturated Fat	2.88 g
	Polyunsaturated Fat	7.9 g
	Monounsaturated Fat	2.52 g
	Trans Fat	0 g
Cholesterol		58.6 mg
Sodium		811.99 mg
	Potassium	294.24 g
Total Carbohydrate		95.97 g
	Dietary Fiber	3.87 g
	Sugars	43.25 g
Protein		10.38 g

Cornbread

Infinitely better than the one on the box.  It's a pretty large recipe but it's easy to cut in half.

Ingredients

1 cup butter

1 1/3 cup sugar

4 eggs

1 tsp soda

2 cups buttermilk

2 cups flour

2 cups yellow cornmeal

1 tsp salt

 

Preparation

Melt the butter and add it to the sugar, mix well.  Add eggs and beat well. Combine the buttermilk and soda. Stir into the sugar mixture.  Add the cornmeal, flour and salt.  Stir until it's just blended.  Pour into a greased pan and bake at 375 (350 if using a glass pan) for 30 minutes.