Last weekend I got to eat some of Linda's super yummy cranberry bread for breakfast. After finding a recipe in my American Classics cookbook, I decided to try my hand at it.
I made the mistake of using dried cranberries instead of fresh/frozen, but it isn't a mistake that ruined the loaf.
I had a slice this morning for breakfast, one side dipped in egg and then fried, french toast style. Very good.
If you want to compare recipes, here is what went in mine:
1 T grated orange zest
1/3 C fresh orange juice
2/3 C buttermilk
6 T unsalted butter, melted and cooled
1 large egg
2 C flour
1 C sugar
1 ts salt
1 ts baking powder
1/4 ts baking soda
1 1/2 C cranberries
1/2 C pecans, coarse chop
Bake at 375 for 20 minutes, then reduce temp to 350 for another 45. Makes one 5x9 loaf pan.