Cranberries take center stage this month in both sweet and savory dishes. One of my favorites is this quick bread, sweet enough for dessert but not-too-sweet for breakfast or afternoon tea. The versatile little berry is widely available in markets this month and next, so buy a few bags to use now and a few to freeze for later. You’ll find recipes for similar fruit breads in my latest cookbook Teatime in Ireland. Order signed copies at irishcook.com

CRANBERRY-ORANGE NUT BREAD

MAKES 1 LOAF

            This November “standard” is delicious spread with softened butter or cream cheese. To coarsely chop the berries, pulse them in a food processor.

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup orange juice

1 tablespoon grated orange peel

2 tablespoons melted butter

1 large egg, beaten

1 1/2 cups fresh or frozen cranberries, roughly chopped

1/2 cup chopped pecans, roughly chopped

  1. Preheat oven to 350ºF. Coat a 9-inch loaf pan with baking spray.
  2. In a medium bowl, whisk together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, butter and egg; mix until blended. Stir in cranberries and nuts. Transfer to prepared pan; smooth top. 
  3. Bake for 55 to 60 minutes, or until a skewer inserted into center comes out clean. Cool on a rack for 15 minutes. Remove from pan; let cool completely. Wrap in plastic or foil and store overnight.

 

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