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½ cup orange juice
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 large egg, beaten lightly
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon table salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 ¾ cups (most of one 16 oz. package) CRANBERRY FRUIT TRIO
½ cup toasted* pecans, chopped coarsely

Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 by 5 inch loaf pan. Stir together orange juice, buttermilk, butter, and egg in small bowl. Whisk/sift together flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir liquid ingredients into dry with spatula until just moistened. Gently stir in cranberry mixture and pecans. Scrape batter into loaf pan and spread with spatula into corners. Bake 20 minutes at 375 degrees, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. Makes one 9-inch loaf. *To toast pecans, heat skillet over medium heat. Add pecans, chopped coarse. Toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

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