Friday, December 23, 2011
So do you have everything done yet? What? No? What are you waiting for? Kidding! I will be busting my butt tonight finishing up everything.......last minute wrapping.....baking.....and cleaning. We'll be heading over to my in-laws house for Christmas Eve (with all 9 of their grandkids, and my parents, who flew in from Texas). Then we'll have Christmas Day at our house with my parents, my sister and brother-in-law, and our dearest family friends. I'm so excited.....just got to get through today!
I usually end up passing out cookies to all of our neighbors as a little Christmas treat. But then, everyone else also does that, so you just end up with a pile of cookies. So, I decided to be a little bit different this year and bake up little breads instead. I settled on this Cranberry-Walnut Bread from Martha Stewart Everyday Food. It's bursting with fresh cranberries, walnuts, and an added zing from orange zest and orange juice. I had found the paper mini bread loaf pans at Sur laTable a while back, and I figured it was the perfect thing for a holiday gift! Give this a try.....tastes like the holidays!
Merry Christmas and Happy New Year to everyone! I hope that you are able to spend the holidays with your loved ones near.....and may your New Year be filled with many sweet things.
CRANBERRY-ORANGE WALNUT BREAD
Source: Martha Stewart Everyday Food
2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1 large egg
1 teaspoon grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped
1. Preheat oven to 325 degrees F. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
3. Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.
This post is linked to:
Friday Favorites - Sweet Tooth Friday - I'm Lovin' It - Friday Food - Sweets for a Saturday - Sweet Indulgences Sunday - Tuesday Talent Show - Crazy Sweet Tuesday - T' Time - These Chicks Cooked - Link It Up Wednesday - Full Plate Thursday - Turning the Table Thursday - Bake with Bizzy - It's a Keeper Thursday - Anything Goes Linky - Show Off Your Stuff