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Yid.Dish: Cranberry Bread

By Leah Koenig December 22, 2008

2 cups of flour

1/2 to 3/4 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

1 teaspoon salt

½ stick of softened butter

½ cup applesauce

1 beaten egg

The zest of one orange

3/4 cup of orange juice

1 teaspoon of cinnamon

1/2 teaspoon of freshly grated nutmeg

1 bag of carefully rinsed and picked over cranberries

1 cup of chopped, toasted pecans

Preheat over to 350 degrees while you assemble the ingredients. Cream the butter and sugar together. Mix in the egg, orange juice and orange zest. Mix dry ingredients together separately and then add in the wet ingredients. Stir until just mixed and fold in the cranberries and nuts. Spoon into a greased bread pan. If you want to go for an extra touch, sprinkle a little turbinado sugar (Sugar in the Raw) over the top of the bread.

Bake for an hour at 350 degrees and then check with a skewer or toothpick. It may need another ten or fifteen minutes.

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