Cranberry Carrot Bread
INGREDIENTS
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1½ cups grated carrots
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1 cup fresh or frozen cranberries
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1 cup brown sugar
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1 egg
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1 tsp lemon juice
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1 tsp baking soda
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3 Tbsp vegetable oil
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3 Tbsp poppy seeds
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1 cup boiling water
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2 cups flour
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2 tsp baking powder
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1 tsp cinnamon
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½ tsp salt
INSTRUCTIONS
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In large bowl, beat together oil and egg.
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Stir in carrots, cranberries, brown sugar, lemon juice, and soda.
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Pour on boiling water, and let rest.
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In a separate bowl, combine remaining ingredients.
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When carrot mixture has rested at least 10 mins., add flour mixture and stir just until moistened.
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Pour into greased loaf pan and bake at 350 F for 40 to 50 minutes.
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Let cool in pan for 10 mins.
Cranberry Lemon Muffins
INGREDIENTS
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½ cup melted butter or margarine
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½ cup sugar
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1 egg
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1 cup milk
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1¾ cups flour
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3 tsp baking powder
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½ tsp salt
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2 Tbsp finely grated lemon rind
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1 cup fresh or frozen cranberries
INSTRUCTIONS
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In large bowl, mix together first four ingredients in order given.
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In a separate bowl, combine remaining ingredients.
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Add the dry ingredients to the first bowl, stirring just until moistened.
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Fill greased muffin tins and bake at 325 F for 10 to 12 minutes. Makes 10 large muffins
Pineapple Cranberry Bread
INGREDIENTS
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¾ cup sugar
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3 Tbsp butter
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1 Egg
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2 cups flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup undrained crushed pineapple
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1 cup cranberries, fresh or frozen
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½ cup almond slivers
INSTRUCTIONS
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Cream sugar and butter.
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Add egg.
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Sift flour, baking powder, soda and salt. Add to egg mixture alternately with pineapple.
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Stir in cranberries and almonds.
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Pour into a loaf pan, and bake at 350º F for 60 minutes.
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Let cool in pan for 10 minutes. Turn out on rack.