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    • Cranberry Nut Bread or Muffins

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    CATEGORY CUISINE TAG YIELD
    Eggs St. Louis St. louis p, Post1 18 servings

    INGREDIENTS

    4 c All-purpose flour
    2 c Granulated sugar
    1 ts Salt
    3 ts Baking soda
    1/4 c Butter – (1/2 stick); melted
    2 Eggs; beaten
    1 c Orange juice
    2 c Cranberries; cut in half
    1 c Chopped pecans

    INSTRUCTIONS

    Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use
cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt
and baking soda together into bowl. In a separate bowl, beat together
butter, eggs and orange juice. Add to flour mixture; stir just until
blended. Stir in cranberries and pecans. Transfer batter to prepared
pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30
minutes. Test for doneness by inserting a toothpick in the center; it
should come out clean. Remove immediately from pans; let cool on
rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18
to 24 muffins.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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