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Cranberry Nut Bread Prodigy

Ingredients
 

1 1/3 cup flour
1 tsp baking soda
1 1/4 tsp salt
3/4 cup sugar
1 orange, grated peel only
6 tbsp butter, cut into 1 pieces
2 large eggs
1 orange, juice only
1 1/4 cup fresh cranberries, chopped
1 cup walnuts or pecans, chopped




 
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Preparation
 
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
with a strip of wax paper, greased; or place 18 paper muffin cups in
muffin tins. Mix together the flour, baking soda and salt. Put the
sugar and orange peel in a bowl, food processor or mixer, along with
the butter, eggs and 1/2 cup of the orange juice. Beat or process
until smooth. Add the cranberries, nuts and the flour mixture,
beating until just combined. Pour into the pan or cups. Bake 1 hour
for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
a wire rack.

Makes 1 Loaf or 18 Muffins

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

 

 
Servings: 18

 

 

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