Cranberry Nut Bread

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It's Cranberry Time!!

Here is one of my family's most treasured holiday recipes: Cranberry Nut Bread. I share it with you and hope you enjoy it as much as we do. P.S. Get those cranberries now out in the market (October, November, and December) while you can because once they are sold out for the year, you won't be able to find them again until next year. And these little breads freeze wonderfully!

Cranberry Nut Bread

1/3 cup butter

2/3 cup sugar

2 large eggs

1 tsp. vanilla

1/2 cup very warm, not hot, water

1/3 cup non-fat dry milk

2 cups sifted flour

1/2 tsp. baking soda

1 cup fresh whole cranberries

1/2 cup chopped pecans

Cream the buter and sugar in a bowl with a hand-mixer.

Add the eggs and vanilla, beating thoroughly.

Sprinkle the yeast into the warm water and stir until dissolved.

Stir in the dry milk.

Blend yeast mixture, flour and baking soda into the egg mixture.

Beat at highest speed of mixer for 6 minutes.

Stir in the cranberries and nuts.

Cover the bowl tightly and refrigerate batter overnight

Then, stir the batter down and put into SMALL greased loaf pans.

Let rise in a warm place for 1 hour.

Bake at 375 degrees for 25 - 30 minutes.

Cool and dust with powdered sugar or top with your favorite powdered sugar icing.

WE LOVE THIS BREAD WITHOUT ANYTHING! But the choice is yours.

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