This is my absolute favorite nutbread! Over Thanksgiving I discovered a sweetened cranberry relish in the deli section of the local grocery store. It has whole cranberries, pineapple & walnuts. It was too sweet to eat as a side dish, but when used instead of the fresh cranberries in my nutbread it was AMAZING! This recipe is for standard cranberry orange nutbread, but I will note the modifications I made in case anybody feels like experimenting.
2 cups flour
3/4 cups sugar (1/4 cup if using sweetened relish)
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 cup softened butter
1 T grated orange peel (omit if using sweetened relish)
3/4 cup orange juice (substitute water if using sweetened relish)
1 cup fresh or frozen chopped cranberries (or 1 cup sweetened cranberry relish)
1/2 cup walnuts or pecans (omit if using relish that contains nuts)
Preheat the oven to 350. Spray two 8X4 loaf pans with non-stick cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda, stir in butter until crumbly. Add orange peel, orange juice and egg. Fold in cranberries and nuts. Fill loaf pans half full. Cook @ 350 for one hour or until wooden tooth pick inserted in center comes out clean. Allow to cool in pans for 10 minutes before moving to a cooling rack. When it is completely cool, wrap nutbread in foil to store. This recipe also works great for mini loaves to give as gifts.