Quick post today. It’s a busy time of year for everybody… school concerts, Nutcracker performances, decorating the house and tree, sending cards, shopping for gifts, and events every weekend. It’s incredibly easy to become overwhelmed and miss the magic and beauty that is Christmas… the twinkling lights, carols being sung, and the warm spicy scent of pine. When I do feel like I’m becoming engulfed in the frenzy, I escape to the kitchen, put on some Christmas music and start baking… nothing elaborate though, believe me! You will not find homemade gingerbread houses or meticulously cut out and decorated cookies worthy of the front cover of a magazine. I’m more of drop or roll cookie maker (think gingersnaps or Mexican Wedding Cakes) and quick bread baker. Being in the kitchen is like therapy for me, and if I tried to make photo shoot worthy decorated Christmas cookies, I would royal ice and silver dragee my way straight into real therapy!
This Cranberry Nut Bread is quick, coming together in about 15 minutes, then off to the oven for an hour. Golden brown crust, slightly tart, and studded with cranberry jewels and sweet pecans, the bread is perfect for breakfast, late afternoon snack, or even dessert. It’s also ideal to share with family and friends over a cup of tea, enjoying each other’s company and the season for even just a quiet moment or two.
Cranberry Nut Bread
*recipe adapted from Kathleen’s Bake Shop Cookbook
2 cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
3 Tablespoons unsalted butter
¾ cup orange juice (fresh or bottled)
1 egg, lightly beaten
1 Tablespoon freshly grated orange zest
1 ½ cups coarsely chopped cranberries
¾ cup chopped pecans
Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, salt, and baking soda. Cut butter into flour with a pastry blender. Stir in orange juice, lightly beat egg, and zest. Fold in cranberries and nuts. Scrape into prepared loaf pan.
Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.