This recipe was given to my mom by her good friend Wanne Smith. When I was a kid, my family would spend weekends camping in the desert. Several families came with us including my aunts, uncles, cousins and family friends like the Smith's. Our camping trips would start over Thanksgiving weekend and conclude on Easter. Wanne always had this bread on hand to serve after dinner around the campfire.
Wyanne is no longer with us but I still think fondly of her during Thanksgiving when I make this bread.
Makes 1 loaf
2 cups flour
1 beaten egg
1 cup sugar
1 cup orange juice
2 teaspoons of orange zest
2 tablespoons vegetable oil
1 cup chopped pecans
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup raw cranberries
Preheat oven to 350. Spray a loaf pan with cooking spray. Sift the flour, baking powder, soda and salt together in a large bowl. Add the egg, orange juice, orange zest, oil and sugar. Mix until just combined. Add the nuts and cranberries and fold into the batter. Pour the batter into the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
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