Fall is in full force here with the trees showing off every color.............I took a walk with my granddaughter the other day and we scrunched the leaves beneath our feet...........Taking timeout to enjoy Gods beauty just fills your life with joy................
I enjoy baking small loaves of "tea breads" this time of year..........Oh the house smells so goodand lathering that butter on the fresh slices of bread is delicious.............but I also take these little breads and freeze them for later use to give away.................
Bringing out touches of "Fall: in everyday use makes someone feel special............
It can be fun to make up batches of "apple butter" or "pumpkin butter"
Whether baking from scratch or simplifying your days and using a nice box mix you canfill your home with the comforts of home..........ORANGE CRANBERRY TEA BREAD- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup finely chopped pecans or walnuts
- 2 cups fresh chopped cranberries
- grated zest and juice if 1 orange
- 1/4 cup melted butter
- 1 egg, beaten
Preparation:
In a mixing bowl, combine flour, baking powder, salt, sugar, nuts, and chopped cranberries. With a wooden spoon, mix until ingredients are blended. Combine the orange zest, juice, and butter with enough water to make 3/4 cup. Beat in the egg. Pour over dry ingredients and mix just until all ingredients are dampened.
Spoon batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350° oven for about 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on rack. Wrap airtight to store for up to 1 week, or freeze.