website Today at the grocery store, a man stepped out of my way, bowed his head and slowly waved an open arm as I passed him, as if I were royalty. I said “thank you” at a loss for any other appropriate words for the awkward situation, and he responded with “Happy Thanksgiving Princess.” I stopped. What? Maybe, he really did think I was royalty! I’m sure princesses wear running pants and sweaty t-shirts to the market. I turned said “thank you” again and practically skipped away with a smile. Not because this man thinks I’m the heiress to some imaginary throne but because the HOLIDAYS ARE HERE! Did you hear him? He said “Happy Thanksgiving!”
click here I have been preparing for
baking season the holidays for weeks now. Every time I’m in the grocery store, I purchase something I could possibly need for baking over the next two months. I’ve picked up at least 4 lbs of butter, 3 bags of flour, 8 cans of pumpkin, you know, like normal people do. But now it’s show time. It’s time to take the 2 lbs of cranberries and 5 lbs of oranges, and make Thanksgiving in a 5×9 bread pan.
This recipe is adapted from a recipe I found on allrecipes.com years ago. The cranberries are bright and tart. They’re little bursts of the holiday season in each bite. The orange flavor is spread throughout and adds a welcomed sweetness in contrast to the tart berries. It’s delicious, some might even say, fit for a king…or a princess.
You can bake this as a dessert, for breakfast, or even a gift. Thanksgiving is two weeks away, which means you have plenty of time to make this bread, accidentally eat it all, and make it again. After all, your crisper drawer is full of cranberries, isn’t it?
1 cup fresh cranberries
2 tablespoons sugar
2 tablespoons butter, melted
2 cups all-purpose flour
3/4 cup sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts, toasted
Posted on November 10, 2010