Most of my Christmas mornings, I woke up to this wonderful, light, fruity, breakfast bread.
It’s a simple recipe. Don’t have sour cream? Use yogurt or cream. If you have heavy cream, sour it with a Tbsp of acid. I like using lemon. Let it thicken and there ya go.
No oranges? Use whatever citrus you have. It’ll be great.
Cranberry Nut Bread
(probably from the Ocean Spray package in 1972)
1 egg
3/4 c sugar
1 c sour cream
2-1/2 cups flour (I sub 1/4 cup of whole wheat flour for 1/4 c AP flour)
1 tsp baking powder
1 tsp baking soda
1 t salt
3 Tbsp grated orange peel (I use a bartender’s channel knife)
3/4 cup chopped walnuts
1 1/4 cup coarsely chopped cranberries (about half a bag)
Beat egg, add sugar. Stir in sour cream. In a separate bowl mix dry ingredients. Add wet and mix till moist. Fold in the orange peel, walnuts and cranberries. Turn into a large BUTTERED loaf pan or two small loaves.
Bake at 350 for 30-45 minutes for small pans, 45 for a large loaf.
Do the toothpick thing to determine doneness.
Love Big!
xoxo
Nancy
AStonerCrone
MahKitchen
