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Polka Dot Quick Bread
| Ingredients | |||
| 2 | cup | cranberries, fresh or frozen | |
| 1 | cup | milk | |
| 1 | each | egg, slightly beaten | |
| 1/4 | cup | butter, melted | |
| 1 | teaspoon | orange peel, grated | |
| 2 | cup | flour, unbleached | |
| 1 | cup | sugar | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | cup | cheddar cheese, medium, shredded | |
| 1/2 | cup | walnuts, coarsely chopped | |
Directions: | |||
| Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. | |||
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