Merry Christmas! Just two weeks until Christmas day. Tis the season to bake, shop until you drop, send out Christmas cards and wrap up pretty presents to set gingerly under the Christmas tree. Be sure not to burn the candle at both ends by getting some extra rest so that you can enjoy spending quality time with family and friends. Take some time out as well to attend a Christmas service at your church. I love attending a candle light service on Christmas Eve and singing along to old familiar Christmas carols. Remember Jesus is the reason for the season!
I am looking forward to celebrating an early Christmas with my side of the family this weekend. I spent some time in my vintage kitchen preparing and baking three loaves of cranberry orange nut bread yesterday. One loaf is gluten free for family members who adhere to this type of food plan. Cranberry orange nut bread is familiar favorite family recipe that I remember enjoying this time of year since I was a child. My mother began her Christmas baking several weeks before Christmas. I have fond memories of my sister and I assisting her with the holiday baking. We greased up the cake pans, helped roll out and cut Christmas cookies and licked the beaters. Our Christmas Eve celebrations usually were over at my grandma’s house after we participated in the annual a Christmas play at our little Lutheran church in my hometown. Cut out Christmas cookies in the shapes of Santa Claus, reindeers, stars and Christmas trees were my favorite. Other foods on the menu included date and cranberry bread, fudge, open face sandwiches, pickles and herring. My family has a German heritage so I didn’t even try lefsa, a Scandinavian Minnesota favorite until I moved to southern Minnesota.
Fresh cranberries are very low in calorie content and are a good source of Vitamins C and K. They are also an excellent source of fiber and are beneficial for the kidneys, bladder, heart and immune system. They are a tasty addition to muffins, oatmeal and quick breads.
- 2 cups all purpose flour
- 1 cup sugar
- 1½ cups chopped cranberries
- ½ tsp salt
- 2 TB coconut or canola oil
- ½ cup chopped walnuts
- ¾ cup orange juice
- 1 TB grated orange peel
- ½ tsp baking soda
- 1½ tsp baking powder
- 2 TB ground flaxseed
- 1 egg or 2 egg whites, beaten well
- Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray to prevent sticking. Combine the flour, sugar, baking powder, salt, baking soda and flaxseed. Stir until well combined. add orange juice, orange peel, oil and egg and stir in well. stir in cranberries and nuts. spread the mixture evenly in a loaf pan. Bake for approximately 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool on a rack for 15 minutes. Remove from the pan and cool down completely before slicing. Makes one loaf. (16 slices0
This blog is not intended to provide medical advice. Please contact your personal health care provider for personal nutritional or medical advice.
Have a very Merry Christmas and a wonderful and prosperous New Year!