Cranberry Nut Bread

by Kathy Strahs on November 29, 2009 · 4 comments

Cranberry Nut Bread

Well, it’s a good thing I like cranberries.

What did your junior high home ec teacher always tell you to do before you started to prepare a recipe? Read it first. Not just give it a quick scan, but actually read it through so you understand what you’re about to do. For some reason, that lesson never quite sunk in with me. I still routinely skim the directions and good percentage of the time that means a degree of improvisation somewhere in the middle of my cooking. Making this Cranberry Nut Bread recipe from a package of cranberries was one of those times.

With this recipe, I assumed (and we all know what happens when you assume) that it used the entire bag of cranberries, whole – just like the Cranberry Sauce recipe I previously made from the same package, and just like with chocolate chip cookie recipes you find on the package of morsels. Turns out the Ocean Spray folks actually suggest you use less than the entire bag of berries and to chop them. Cranberries are rather tart, after all, and in hindsight it does makes some sense to be a little measured in your approach with them. Of course, by the time I realized this everything was mixed and poured into the loaf pan. Oopsie!

So my bread is a bit more cranberry-y than expected. I still enjoyed it!

Cranberry Nut Bread

 

 

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{ 4 comments… read them below or add one }

dawn November 30, 2009 at 8:49 AM

that is one stunning photo!
.-= dawn´s last blog ..toffee-bacon scones =-.

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Lori @ Culinary Covers November 30, 2009 at 10:36 AM

I fall victim to this very thing ALL the time. I’m sure it was still wonderful. It looks yummY!

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Cyndi October 29, 2013 at 6:30 PM

I just picked up 3 bags of fresh cranberries since they freeze so well, and definitely will use one to make two loaves of this bread!
Cyndi´s last blog post ..Old Faithful

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Sandy LHeureux October 13, 2014 at 9:40 AM

Love all the cranberries, so just add extra sugar. I put in 1 1/2 cups and it came awesome

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