My mom taught me just about everything I know about working in the kitchen. She is a fabulous cook, and was kind enough to put up with me "helping" her for many years. The only thing she didn't teach me was how to make a huge mess out of even the most menial task - that's a god-given talent that I've had since the day I was born, no lessons needed. My mom's cranberry bread is one of my favorite things, and the perfect way to use some of the season's best cranberries, if you ask me. I brought in a loaf to share with one of my small groups at school, and it was a hit with the medical students. Enjoy!
Cranberry Bread
From the kitchen of Ellen
Ingredients
2 T melted butter
3/4 cup orange juice
~1/2 banana, mashed
1 egg, beaten
1 cup sugar
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1+ cup cranberries, halved (fresh or frozen)
Preheat oven to 350. Mix the wet ingredients and sugar together, then add the dry ingredients until just combined. Gently fold in the cranberries. Bake at 350 degrees for 50-60 minutes. This recipe doubles easily, so bake a second loaf to share.
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