Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 24

23

Preheat the oven to 350°F. Grease and flour two 5-by-9-inch loaf pans.

In a bowl, sift together the 4 cups flour, the sugar, baking powder, baking soda, and salt, leaving a well in the middle of the mixture. Grate the zest from the oranges and set aside. Squeeze the juice from the oranges into a large measuring cup and combine with the butter, eggs, and reserved zest. Add enough water to make a total of 11⁄2 cups. Pour the orange juice mixture into the well of the flour mixture and stir just enough to completely dampen the dry ingredients. Fold in the cranberries and nuts.

Pour the batter into the prepared loaf pans, dividing evenly (they will be about two-thirds full) and bake until it springs back to the touch, 40 to 60 minutes, depending upon the size of pans used. Let cool before serving.

This bread is even better after it has been frozen for a few weeks.

MAKES 2LOAVES

Variations:• Substitute whole wheat flour for half of the white flour.• Substitute 1 cup candied orange peel for 1 cup of the berries.

• Add 1 teaspoon ground nutmeg, 1⁄2teaspoon groundallspice or cloves, or some of each.

• Substitutedried wild berries forhalf of the cranberries.

Nonstick cooking spray, for greasing4 cups all-purpose flour, plus more as needed

2 cups sugar

3 teaspoons baking powder1 teaspoon baking soda

11⁄2teaspoons salt

2 oranges4 tablespoons butter, melted

2 large eggs, well-beaten4 cups lowbush cranberries

11⁄2 cups chopped nuts

Cranberry Nut Bread