Around November and Thanksgiving, cranberries become a seasonal food, although they are great any time of the year. One of my favorite ways to use them is in cranberry bread. The blog with this recipe has been my second most visited page with thousands of views, and I thought I would reshare it today.
2 cups self-rising flour
1 cup sugar
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped pecans or walnuts
Mix together dry ingredients. Blend in orange juice, egg, and oil. Stir in cranberries and nuts. Spread evenly in a greased 5 x 9 inch loaf pan. Bake in an oven preheated to 350 degrees for 55 minutes or until done. Remove from pan and let set 5 minutes before slicing.Enjoy!
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