Nuts and Berries! Fall Fare in Georgia

I have shared several pumpkin recipes with you this month, and now it is time to share something other than pumpkin for those of you who either don't like it, or are just plain ready for something else!

Two ingredients which are readily available in the Fall are Cranberries and Pecans...here is a recipe that uses both!


CRANBERRY/ORANGE LOAF

Prep: 30 minutes Bake: 1 hour 5 minutes Cool: 10 Minutes
Stand: Overnight Oven: 350 degrees F

Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon finely shredded orange peel
2 eggs
1/2 cup milk
1/2 cup butter, melted
3/4 cup coarsely chopped cranberries

1. Preheat oven to 350F. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in the center of the flour mixture; set aside.

2. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries.

3. Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. If necessary, to prevent overbrowning, cover with foil for the last 15 minutes of baking.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

Makes 1 Loaf (14 servings)
Per serving: 196 cal

Streusel-topped Cranberry/Orange Loaf: Prepare as directed; except sprinkle batter in pan with streusel before baking. For streusel, in a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped (finely) pecans.