Cranberry Nut read is moist and full of flavor. Stuffed with cranberries and nuts, it is perfect for breakfast or as a snack.
Do you love the tart sweet flavor of cranberries? At our house, we certainly do. One day, spotting a bag of cranberries in my freezer that were left over from making cranberry sauce at Christmas, I decided to make some cranberry bread. Too be honest, and to give credit where credit is due, this is the classic Cranberry Nut Bread recipe found on the back of the cranberry bag. The recipe calls for chopped nuts. I used pecans because that what was what I already had. But you could use walnuts or any other nut you prefer. Don’t like nuts? Then omit the nuts.
I cooked my Cranberry Nut Bread in a Solavore Sport Solar Oven.
The bread baked for 2 1/2 hours at a temperature of 300°F(148°C). The time it takes to bake in a solar oven will depend on the temperature of the oven which is determined by the type of cooker being used, the weather, and how focused the cooker is to the sun.
Be sure to cook the bread until a toothpick pulls out clean. Bread and pastry cooked in the solar oven can be deceiving. Even though the bread looks brown on top and has pulled away from the edge of the pan, sometimes it is not quite done in the middle. Therefore, I usually give it an extra half hour in the solar oven just to make sure it is done. Since most foods do not burn or dry out in a solar oven, the extra half hour will not overcook the bread.
Cranberry Nut Bread
- 2 cups flour
- 1 cup sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup orange juice or water
- ¼ cup butter or margarine, softened
- 1 egg, beaten
- 1½ cups whole cranberries, coarsely chopped
- ½ cup nuts, chopped
- Preheat solar oven while preparing the ingredients.
- In a large bowl, add the softened butter and orange juice. Stir until combined.
- Add the egg and blend.
- Mix in the flour, sugar, baking powder, baking soda, and salt. Mix well until blended.
- Stir in the chopped cranberries and nuts.
- Spray a loaf pan with baking spray. Spread the batter evenly in the pan.
- Bake in the hot solar oven for about 2 - 21/2 hours until the top is brown and the edge pulls away from the side of the pan. and a toothpick inserted in the middle pulls out clean.
- Cool on a rack for 15 minutes. Remove from pan and finish cooling.
The time it takes to bake in the solar oven depends on how hot the oven get. The temperature will vary depending on the type of solar oven used, the weather, and how focused the oven is to the sun.
In the kitchen, bake at 350F (176C) for 55 minutes.
Hope you loved this recipe? Tell me how your bread turned out! Thanks for solar cooking with Sunshine On My Shoulder.