Texas Cranberry Jalapeno Bread

My stepmother sent me this one.   It’s from the magazine put out every month by our electric company, Texas Co-op Power.  They have a few years worth of issues on-line in PDF , which means you can scroll through the magazines just as we co-op members do. I guarantee you will find something you haven’t seen before.

Here’s a link to the same recipe I’ve typed below. You might enjoy seeing it in its original form.

Texas Cranberry/Jalapeno Bread

4 cups all-purpose flour
2 cups sugar
1/2 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup pecans, chopped
3 eggs, beaten
3/4 cup orange juice
1 teaspoon vanilla
2 tablespoons mild salsa
2 tablespoons jalapeno jelly (add an extra for more heat)
4 oz butter, melted (original recipe used regular butter)
1 bag (12 ounces) cranberries, coarsely chopped

Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans. Mix dry ingredients, including nuts, in a large bowl. Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients. Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir. Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. Yield: 2 loaves.

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  1. says

    When I lived in Texas, we had Texas-New Mexico Power and they had the best little recipe book every year. Our 4-H club would have a Holiday Food show and we would demonstrate some of the recipes. I still have most of my books from then and my Mom gets me a new one every year. Very good recipes!!

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