Cranberry Nut Bread or Muffins
Ingredients
- 2 c Granulated sugar
- 1 ts Salt
- 2 Eggs beaten
- 1 c Orange juice
- 1 c Pecans chopped
- 3 ts Baking soda
- 2 c Cranberries cut in half
- 4 c All-purpose flour
- 1/4 c Butter (1/2 stick); melted
Instructions
- Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt and baking soda together into bowl. In a separate bowl, beat together butter, eggs and orange juice. Add to flour mixture; stir just until blended. Stir in cranberries and pecans. Transfer batter to prepared pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Remove immediately from pans; let cool on rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18 to 24 muffins. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
