Cranberry Orange Bread w/Cheddar Cheese, Nuts (Thanksgiving?!)

Cranberries, cheddar cheese, nuts, and orange zest make this bread a favorite in our house. It combines Thanksgiving flavors in a nut bread that makes a perfect pre-dinner snack. We usually have it for breakfast on Thanksgiving, to pace ourselves! (It’s a great way to start the day.)

This recipe is adapted from a Betty Crocker one, with just a few changes. IF there are any leftovers, toast slices for an extra treat, just like fresh out of the oven. Makes one 9×5″ loaf, or two 8 1/2 “x 4 1/2 ” loaves, or three 5×3″ loaves.

INGREDIENTS

• 1 c. chopped nuts
• 1 1/2 c. grated cheddar cheese
• 1 1/3 c. cranberries, cut in half or chopped coarsely
• 1 1/2 TBS. grated orange peel
• 2 1/2 c. flour
• 1/2 c. sugar
• 1/2 c. brown sugar
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• scant 1/4 c. olive oil
• 1 c. milk (or yogurt)
• 1 egg
• 1/4 c. frozen orange juice concentrate

INGREDIENTS

1. Prep the following, setting aside: > 1 c. chopped nuts > 1 1/2 c. grated cheddar cheese > 1 1/3 c. cranberries, cut in half or chopped coarsely > 1 1/2 TBS. grated orange peel

2. In a large bowl, mix dry ingredients together: > 2 1/2 c. flour > 1/2 c. sugar > 1/2 c. brown sugar > 3 1/2 tsp. baking powder > 1 tsp. salt

3. To the dry ingredients, add the nuts, cheese, cranberries, and orange peel, plus: > scant 1/4 c. olive oil > 1 c. milk > 1 egg > 1/4 c. frozen orange juice concentrate

4. Stir all ingredients together lightly, barely mixing it smooth. Pour into greased loaf pan (or pans), using butter to well-grease the bottom only. Bake a big loaf at 350 degrees for 60 to 70 minutes, until toothpick inserted in center comes out “clean”. Smaller loaves will cook faster, 40-50 minutes.