Wednesday, December 4, 2013

Cranberry Sauce Bread


My brain is a busy place. That's not to say I'm particularly smart. Just a "busy body," as my mother used to say. I'm forever talking to people in my head. Do you do the same thing? I talk to friends, I talk to strangers, I talk to this blog. I compose snippets and phrases too, but they often get swished around and lost, along with the conversations. Busy, busy, busy!

This week, I had some car problems. Actually, I have been having problems with my car for a while. When we drove we'd hear this sound my son and I have named the "boomerang sound." You can imagine it's not a sound you want your car to be making. I was finally able to bring the car in on Monday. On Tuesday, when it was supposed to be ready I found the wrong part had come in. Leaving me carless for the day. And I sort of had a hissy fit. On the phone with the garage. Which I am very embarrassed about and have since apologized for. The thing is, I was upset because I suddenly had SO MUCH to do. And having no car was SUCH an inconvenience. But, given a few adjustments, it's all worked out. What was I so busy with?

This morning, instead of driving to the bus stop, my son and I walked there. And we noticed all the frost covered everything in a fine fuzz, like a buck's antler. We hopped on our feet and blew plumes of steam from our mouths. We counted cars. Once he was on the bus, I walked back home and it was early. Enough time to clean the house, polish candlesticks, and bake this bread. It's perfect for an afternoon tea, not too sweet. It's a bright sunny day, crisp and cold. I might take a walk down the block and visit a friend if she's home. Bring her some of this bread. Take deep breaths.



Cranberry Sauce Bread
makes one small loaf

Heat oven to 350 degrees. Butter an 8" loaf tin.

3 tablespoons of room temperature butter
1/2 cup of sugar (or 1/3 cup of honey)
1 teaspoon of vanilla
1 egg
1 cup of cranberry sauce

1 cup AP flour
1 cup white whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat the butter and sugar together well. Add the cranberry sauce and egg; beat well. Blend flours, baking powder, soda and salt. Mix the wet and dry ingredients together. Smooth into prepared pan (I like to sprinkle some coarse sugar on the top at this point), and bake for 50 to 60 minutes.

Note: You can add 1/2 cup of dried fruit (apricots or raisins would be nice) or 1/2 cup of nuts (pumpkin seeds or walnuts). I left it out because I am hoping my son will eat this, and he's not into a lot of texture. Sigh.


11 comments:

  1. 'Tis the season for breathing deeply. Thanks for the reminder and for the beautiful bread, my friend.

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    1. It's always the season, isn't Shae? Isn't it funny how we always forget?

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  2. I took some leftover cranberry sauce my Mom had made - now I know what to do with it! (For some reason, when I saw the words "butter a loaf tin", it triggered in my head that this is an old-fashioned recipe, or one written that way anyway. I love it.)

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    1. Rebecca- will you let me know how it comes out? It's a good loaf, but I think it can be better--maybe with the addition of a little orange juice? What do you think?

      And yes, regarding the buttering: I think I've been reading too many of my old timey cookbooks!

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  3. I have the most amazing conversations in my head. I am witty and terribly entertaining. It's too bad I forget most of it by the time I get around to actual talking. This bread sounds wonderful!

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    1. Yes, Pam, that's exactly what happens!

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