I love you. You are cranlicious, nutty, and comforting. You are zesty, yet mild, citruslightful, yet wild. You are my favorite and my best, right now.
Oh. So. I've made this Autumn Fruit Bread, with its cranberries, and citrus, and nuts, for quite some time, and happily I had everything on hand, yesterday, when our oven heated, to revisit this favorite recipe.
Autumn Fruit Bread
Heat your oven to 350 degrees Fahrenheit
1.5 cups of coarsely chopped fresh cranberries
3/4 cups of orange juice... I love it pulpy
2 heaping tablespoons of minced orange... include fruity bits
2 heaping tablespoons of minced lime... also fruity bits
1 cup of sugar
2 tablespoons of softened butter
A well beaten egg
2 cups of flour
1.5 teaspoons of baking powder... not soda!
1 teaspoon of salt
.5 teaspoon of baking soda... Hold on! I realize, I forgot to add this yesterday. Hmmm... oh well, didn't hurt!
.5 cup of chopped nuts... love the pecans, could be walnuts
I love this little chopper machine. I have no idea who made it. I think it was a gift from my father-in-law. It works with a crank, so I can chop nuts, even in a power outage. Phil gave it to us many years ago. Like twenty. Twenty years ago. No, maybe thirty. Thirty years ago. I was just born. Not really.
While the fruit is sitting in orange juice and sugar, mixing and mingling, I sift together the flour, baking powder, salt, and baking soda... if I remember the baking soda. Ahem. Then I add the nuts. I read, somewhere, that the nuts coated in the flour are less likely to sink to the bottom of the bread, and I believed it, so that's how I do it.
I gave the tiny pans a quick spritz of Canola spray. You know, choose your bread pan and grease it, so your rustic-wild-zippy-zingy Autumn Fruit Bread doesn't stick to the pan.