November ushers in the season of gratitude. It is the last full month of fall, with winter around the corner.    The stores are filled with Thanksgiving items.  I have to admit that Thanksgiving is one of my favorite holidays.  Thinking of all my blessings makes me feel good, and what is not to like about having FOOD as a central focus?  The weather really starts turning cooler in November and occasionally we hear about some snow in our mountains.  I LOVE SNOW! I am a retired elementary school teacher, and I was always as excited or more so than the children at the very mention of snow! All of my years of snow at Appalachian State University made me love it even more!

      This month’s recipe is Cranberry Orange Bread.  The fresh cranberries with the hint of orange make it a mouth watering treat for breakfast or as a snack.  I stock up on cranberries after Thanksgiving and freeze them since fresh ones are usually not available year round. If you are making the bread gluten free, you need to substitute gluten free flour for the all purpose flour.  I have included in parentheses the brand that I recommend.  All gluten free flours are not the same, therefore the result may be very different if using other flours.  

     Let’s make every day a day of Thanksgiving.

     Happy Thanksgiving!  Blessings!

Peggy Isenhour

 

2/3 cup buttermilk *

2 teaspoons grated orange zest, from 1 orange

1/3 cup orange juice, from 1 orange

6 tablespoons unsalted butter, melted

1 large egg

2 cups all purpose flour (King Arthur Measure for Measure gluten free flour is what I use)

1 cup plus 2 tablespoons sugar

¾ teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

¼ teaspoon baking soda

1 cup fresh or frozen cranberries chopped (Using a food processor makes it easier)

½ cup coarsely chopped walnuts or pecans

 

Preheat oven to 375 °.  Spray or grease a 9 x 5 inch loaf pan or 3 mini loaf pans.  In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg.  Set aside.  In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda.  Stir the liquid ingredients into the dry ingredients just until moistened. Gently stir in cranberries and nuts.  Do not over mix! If cooking gluten free, let batter sit in bowl for 20 minutes, then stir. Spread batter evenly in pan(s).  Bake bread for 20 minutes (15 minutes for mini loaves) at 375°, then reduce the heat to 350° and continue baking for about 40 minutes (25 minutes for mini loaves) or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes and cool on rack for at least 30 minutes.

*If you do not have buttermilk, add 2 teaspoons lemon juice or white vinegar to liquid measuring cup.  Add milk until the level reaches 2/3 cup.  Let sit for 10 minutes.