Cranberry-Banana Bread with Orange Butter


Delicious fruited bread to eat on a Saturday morning or to serve for a brunch or afternoon tea.

Bake the night before plan to serve it.

Cranberries were probably first known as crane berries because cranes living near cranberry bogs fed on the fruit. Later they were dubbed “bounce berries” because by the way ripe berries jump if dropped (bruised ones stay put).

The marshy waters of Cape Cod are a prime source of this native wetland berry and they are also in southern New Jersey.

Directions:

1 1/2 cups all purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 beaten eggs

1 cup sugar

3/4 cup coarsely chopped cranberries

3/4 cup mashed ripe bana

1/4 cup cooking oil

1 teaspoon finely shredded orange peel

Orange Butter

In a mixing bowl combine flour, cinnamon, baking soda, salt, and nutmeg.

In another bowl stir together eggs, sugar cranberries, banana, oil, and orange peel. Ad to flour mixture, stirring just until combined.

Pour batter into grease 9x5x3 inch loaf pan.

Bake in a 350 degree oven for 50 to60 minutes or till a toothpick inserted near the center comes out clean.

Cool 10 minutes.

Remove from pan;cool on a wire rack. Wrap and store overnight. Serve with Orange Butter.

Makes 1 loaf(18 servings).

Orange Butter:

In a small mixing bowl beat 1/2 cup margarine or buter with an electric mixer til softened. Add 1 tablespoon powdered sugar, 1 teaspoon finely shredded orange peel, 1 tablespoon orange juice, and 1/4 teaspoon vanilla.

Beat until smooth.

Nutrition information:

173 calories, 2 gram protein, 22 gram carbohydrate,9 gram total faat,(1 g saturated), 24 mg cholesterol, 103 mg sodium, 53 mg potassium

Source:

Heritage of America cookbook, copyright 1993.

Better Home and Gardens.</strong

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