I recently signed up for a CSA through the Intervale in Burlington, VT and I’ve become obsessed with it! I get an assortment of vegetables each week, and also get eggs/yogurt/salad dressing OR cheese/bread/pesto along with it. Everything is organic, even the bread and yogurt, and it’s all ridiculously tasty. Since we’re getting so many different vegetables that I normally never cook, I’ve been looking all over the internet and in cookbooks for different recipes. I’ll be sharing some of my favs here!
Recipe: Cranberry Nut Bread
CSA Ingredients: Cranberries, eggs
My family is pretty set in their ways when it comes to food. Although this blows my mind, one of the Lafayette must-have’s on Thanksgiving is—wait for it—canned, jellied cranberry sauce. (*shutters*) I learned the hard way that making any dish other than the ones we’ve had 500 times is the equivalent of taking your time, money, and pride, and dumping it in the trash. So when I got cranberries in my CSA, I had to get creative about how to use them, since clearly a delicious, home-made cranberry sauce was out of the question.
Luckily one of the perks of getting married is getting a brand new family who feel obligated to try everything you make and lie to you about how great it is. Liam’s dad is my number one fan and guinea pig. I could give him a cake made out of beach sand and the man would tell me how much he appreciated the crunch. He makes me feel like Julia Child. He’s the best.
With my cranberries in hand, I flipped through my Better Homes & Garden’s Cookbook (AKA, my cooking Bible) and found a recipe for Nut Bread which you could add cranberries to. Although it recommended a few substitutions if using fruit, I ignored those suggestions and followed the recipe exactly as is, just adding cranberries at the end.
I threw the bread together about an hour before we went to Liam’s parent’s house and brought it over warm.
And it actually was a big hit! It was nice and dense like a banana bread, but also very colorful because of the cranberries. Three-quarters of the loaf was gone by Thanksgiving night, and Liam’s dad called me up the next day to say he finished off the rest of it for breakfast (I just LOVE him!). So give this one a try if you end up with some cranberries. It’s really easy and pretty rewarding (even if you don’t have in-law’s to pat you on the back). Enjoy 🙂
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 beaten egg
- 1 cup milk (I used half n’ half because we didn’t have milk. Cook about 10 mins longer)
- ¼ cup cooking oil
- 1 cup coarsely chopped cranberries (put in food processor if you have one. Way easier!)
- ¾ cup chopped walnuts (or almonds or pecans)
1. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside.Grease the bottom and ½ inch up sides of 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Fold in cranberries and nuts. Spoon batter into prepared pan.
3. Bake at 350 degrees F for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. (recipe then recommended storing overnight before cutting, but who is going to do that?!).