Cranberry quick bread is a cold weather necessity.
INGREDIENTS
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup evaporated cane sugar
1 cup quick-cooking oats
1/3 cup chopped walnuts or pecans
1/2 cup dried cranberries
Makes 1 loaf, about 12 slices
DIRECTIONS
Combine the flour, baking powder, baking soda, and salt in the bottom of a 1-quart canning jar. Swirl to combine, then press down with the back of a spoon. Layer the remaining ingredients as listed. You can adjust the amount of nuts and cranberries to fill the jar. Gently tap the jar between layers to settle. Top with lid and a tag with directions:
CRANBERRY QUICK BREAD
Makes 1 loaf, about 12 slices
Preheat the oven to 375°F. Lightly grease a standard 9 × 5-inch loaf pan. Pour out the jar contents into a large bowl and stir to combine.
In a separate bowl, stir together:
1¼ cups non-dairy milk of choice
⅓ cup mild vegetable oil
1 teaspoon vanilla extract
½ teaspoon mild vinegar
Create a well in the dry ingredients and add the wet ingredients. Mix until just combined. Spread the batter into the prepared loaf pan. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean. Let the bread cool completely on a rack.