Cranberry Walnut Bread
An Old Family Favorite
This recipe has been in my family for a long time. Its so delicious, moist and tart, who can say no? Its been used at family gatherings, fall festivals, holidays, and gifts. I've changed the recipe slightly to make it more health conscious.
1/3 cup olive oil
3/4 white sugar, brown sugar, or agave nectar
2 organic eggs
2 cups flour (1 white wheat/ 1 whole wheat or any combo you desire)
3/4 cup buttermilk (easily made by squeezing half a lemon into the milk)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon himalayan pink salt
1 cup chopped cranberries
1/2 cup chopped walnuts
Preheat oven 350. Mix the wet ingredients first with the mixer. Hold the cranberries and walnuts till last. Then add in the dry ingredients. Hand stir/fold in the walnuts and cranberries. Avoid over-stirring to prevent the batter from turning completely pink. Pour into 9x5 buttered and floured pan. Bake 50-55 mins. Makes 1 loaf. 
This recipe can easily be doubled and tripled. I like to buy lots of bags of cranberries when they come out in stores around October and November. Its so ingrained in me now, I have to buy them and I always buy 2 at a time. Freeze them. Around spring or summer you can whip up a loaf and spread with melting butter and remember just why you love this recipe so much!
( Just look at those beautiful organic eggs...sigh)
( Just look at those beautiful organic eggs...sigh)
