An interesting (and good!) twist on cranberry bread. Very fun to serve at Thanksgiving.
Servings 24
Author Cookie Madness
Ingredients
4cupsall-purpose flour18 oz
2cupsgranulated sugar
½cuplight brown sugar
1teaspoonsalt
½teaspoonbaking soda
1tablespoonbaking powder
½teaspoonblack pepper
½teaspoonground cumin
1cuppecanschopped
3eggsbeaten
¾cuporange juice
1teaspoonvanilla
2tablespoonsmild salsa
2tablespoonsjalapeno jellyincrease for more “heat”
4ozregular buttermelted
1bag12 ounces cranberries, coarsely chopped
Instructions
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.