Cranberries are one of my favorite fruits this time of year, and I always seem to have some extra lying around after Thanksgiving. I love their sweet-tart flavor, the health benefits and the festive color they add to any dish. I also love that they keep so long in the fridge. Perfect for this most
hectic wonderful time of year! One of my favorite things to do with my leftover cranberries is to make this quick bread. It is great on a cool afternoon with a cup of tea, or with your morning cup of coffee. Feel free to experiment with the nuts. I use vanilla extract, but almond might be nice as well. Heck, you could even throw some golden raisins in there! Happy baking!
1/4 c. softened butter
1 c. sugar
1 tsp. lemon zest
1/2 c. lemon juice
1 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. chopped fresh cranberries
1/2 c. chopped walnuts or pecans
Preheat oven to 350 degrees. Grease one loaf pan. I like Baker's Joy spray.
Cream the butter and sugar together in a medium sized bowl. Mix in vanilla, egg and lemon zest until combined. In a small bowl combine flour, salt, baking soda and baking powder. Add half of the flour mixture to the butter/sugar followed by half of the lemon juice. Repeat until all lemon juice and flour has been fully incorporated. Fold in cranberries and nuts. Batter will be thick! Pour into loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from pan and allow to cool completely on a wire rack before slicing. Enjoy!