Here is another great recipe for pitch-ins with friends or family in these holiday months. Check back Friday December 7 for a recipe to help you transform left-over holiday turkey!

Cranberry BreadCranberry Bread
David Davenport
Bloomington Cooking School

2 cups cranberries, halved
3/4 cup walnuts, chopped
2 cups flour
1 1/2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup granulated sugar
1 stick butter, softened
3/4 cup buttermilk
3 eggs
1/2 of a Fuji apple, diced
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1) Spray and flour a standard loaf pan (the dough will stick even if the pan says it is non-stick). Place wax paper in the bottom of the pan and spray the paper.
2)  Mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3)  Cream the butter and the sugar. Add eggs one at a time and mix well after each egg.
4) Mix in the buttermilk. The mixture may appear to have curdled, but this is not a problem.
5) Mix a small amount of the flour mixture with the cranberries.
6) Combine rest of flour mixture with the liquid mixture. Beat the batter with an electric mixer on medium speed for one minute.
7) Fold apples, cranberries, walnuts, and vanilla into the batter.
8) Pour batter into the prepared loaf pan and smooth the top. Bake in a 350-degree oven for an hour. Check to see if a knife comes out clean. If not, put the bread back in the oven.  Check again in ten minutes.

Cranberry Bread