Cranberry Bread

ingredients

1 12-oz pkg frozen cranberries
2/3 c. sugar
1+ tsp. finely grated orange zest
2 1/4 c. flour
2 c. brown sugar, lightly packed
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground coriander
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
3/4/ tsp. salt
1/4 tsp. pepper
2 eggs
3/4 c. sour cream
1 c. coarsely chopped pecans
1/2 c. dried cranberries

directions

1
1.Butter 2-4X8 loaf pans or 4-3x5 pans.
2
2. Combine frozen cranberries, sugar and orange zest in a saucepan. Bring the mixture to a boil over medium heat, stirring it often, and cook it, stirring occasionally, until the berries have popped and the syrup has thickened, about 5-10 minutes. Cool.
3
3. Melt butter until creamy, not liquid.
4
4. Preheat oven to 350.
5
5. Sift together flour, brown sugar, baking soda, cinnamon, coriander, cardamom, cloves, salt and pepper.
6
6. Beat the eggs well in large bowl of electric mixer. Beat in the sour cream. Beat in flour mixture until just mixed, then beat in the butter. Blend in the cranberry mixture, dried cranberries and nuts.
7
7. Divide the batter between prepared pans and bake until cake tester comes out dry, about 1 hour (40 minutes for smaller pans).
8
8. Set pans on wire racks and let breads cool for 15 minutes before removing them from the pans and continue to cool. Wrap in foil or plastic wrap. Store in a cool cupboard or refrigerator. They are ready after a few days, but they continue to improve for weeks.

notes

This recipe has been evolving from the Fancy Pantry’s “Cranberry Keeping Cake” recipe. I like to substitute left-over homemade cranberry sauce from Thanksgiving (1 1/2 cups)for varying but delightful flavors.

Source: Diane Wells