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CRANBERRY NUT BREAD

Cranberry Nut Bread - TSLCThis Cranberry Nut Bread made with fresh cranberries is one of my favorite Christmas breads.  I love this bread with coffee during the holidays or just anytime.  It can be frozen without the topping and keeps well for several days in the refrigerator with the topping.  Just reheat in the microwave for breakfast or anytime you want a treat. The fresh cranberries really make this bread.

BREAD:

2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup brown sugar

1 teaspoon orange zest

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter or 1 stick or 8 tablespoons, melted

1/4 cup sour cream

3/4 cup buttermilk

1/2 cup orange juice

1 teaspoon vanilla extract

2 eggs

1 cup chopped fresh cranberries

1 cup nuts, chopped (walnuts or pecans)

In a large bowl whisk together the flour, sugars, orange zest, baking powder, salt and baking soda.  Add the melted butter, sour cream, buttermilk, orange juice, vanilla extract and eggs mixing well with a spoon. Fold in the cranberries and nuts.  Spray two 8 x 5 loaf pans with cooking spray or one 9 x 5 and bake in preheated 350 degree oven 40 to 45 minutes. (I like to make two smaller loaves because I give one of them away or you can make the one larger loaf)

TOPPING:

3/4 cup powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla extract (Optional)

Whisk together and drizzle over bread. Can add more sugar or more milk to get the consistency you like.

Your friends and family will love this bread.  Enjoy!

You might also like my recipe for Apple Cranberry Bread that uses dried cranberries.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

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Cookbook Before Christmas

Want your cookbook before Christmas? Place your order TODAY to receive your book before Christmas. All orders placed after today, we cant guarantee they will arrive before Christmas! Thanks so much!

TSLCCookbookChristmasFinal1

 

Click HERE to purchase!

Just a few comments taken from Facebook and our website from fans who bought this cookbook:

Dana Tomaras:  Purchased this cookbook it is “awesome” !!!!! 

Jonathan Weinberg:  Bought it a couple weeks ago. A wonderful compilation. Oh, and made ‘My Daughter’s Pound Cake’ recipe. Fantastic!

Cynthia FowlerReceived my copy today! I can’t wait to get started trying recipes! Thank you!

Carie Kuykendall GraffI am so excited to get your cookbook in the mail today. I am off work on Wednesday but now I can decide what to bake first.

Andromedia Cady Bright:  Got my cook book on Saturday. Can’t wait to use it! Now we need one with the “regular food” recipes!

Sally Hutchinson HussGot my cookbook today! Love it.

Linda Hafer Holliman: I just received your cookbook in the mail today. I is just wonderful. I just can’t wait to start baking for Thanksgiving and Christmas. Thanks for sending so quickly.

We actually had one order for 13 cookbooks from a gentleman who plans to give them to all the ladies in his family for Christmas gifts!

Merry Christmas everyone and thank you so much for your orders and wonderful comments about the cookbook!

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TOP THREE RECIPES FROM LAST WEEK

Easy Christmas Divinity, Crock Pot Cabbage, Potatoes and Smoked Sausage and Hash Brown and Sausage Breakfast Casserole topped the chart last week for our top three recipes.   I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Easy Christmas Divinity - TSLC

Easy Christmas Divinity

Crock Pot Cabbage, Potatoes and Smoked Sausage - TSLC

Crock Pot Cabbage, Potatoes and Smoked Sausage

Hash Brown and Sausage Breakfast Casserole

Hash Brown and Sausage Breakfast Casserole

Our new cookbook, Sweet Things,  makes the perfect Christmas Gift! Click here to purchase: http://thesouthernladycooks.com/about/shop/

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CROCK POT SWEET POTATOES, PINEAPPLE AND CRANBERRIES

Crock Pot Sweet Potatoes, Pineapple and Cranberries - TSLC - CopyThis recipe for Crock Pot Sweet Potatoes, Pineapple and Cranberries is a perfect dish for any holiday meal and easy to make.  We like this anytime and not just during the holidays.  It is a combination of sweet and sour that is something different for your dinner table.

3 large sweet potatoes, peeled and cubed

1 1/2 cups fresh cranberries (could use frozen)

1 medium apple, peeled and chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup brown sugar

1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)

2 tablespoons butter

1 cup walnuts or pecans, toasted

Place sweet potatoes, cranberries and apple in crock pot.  In a bowl whisk together the ground cinnamon, nutmeg, brown sugar and 1/2 cup of reserved pineapple juice.  Pour over the sweet potatoes, cranberries and apple. Toss to cover well.  Add butter to crock pot.  Place drained pineapple chunks in refrigerator to add later.  Cook on low for 6 to 7 hours or high for 4 hours. Stir to cover with juices a couple times.  About an hour before recipe is done, add the drained pineapple and toss with juices to cover.  Toast nuts by placing a single layer of nuts on a microwave-safe plate and nuke them for 1-minute intervals until they become crunchy. Sprinkle on top of your dish before serving.  Makes about 6 to 8 servings.  Enjoy!

Check out our new cookbook, Sweet Things, for all kinds of goodies. Makes a great gift for the cook in your family.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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