The vanilla pudding mix in this recipe makes it
particularly moist and yummy.
I tend to not use cookbooks much. Sure, I have a few in my kitchen cupboard but most of them were inherited from my grandmothers. Since they are in pristine condition, my grandmas obviously didn't use them much either.
I have on occasion grown bored, though, and spent some time leafing through one of the books looking for hidden gems. This recipe for Cranberry-Orange Bread is one such treasure. It came from a cookbook called "Make A Joyful Table" by JoAnna M. Lund. The original recipe was designed for diabetics and used artificial sweeteners and no-sugar pudding mix. I, of course, said to hell with that and tried it using the real stuff. Yum!
Cranberry Orange Bread
1 1/2 cups flour
1 4-serving package instant vanilla pudding mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 cup coarsely chopped fresh cranberries
1/4 cup chopped walnuts
1/2 cup unsweetened orange juice
1 egg, beaten
1/4 cup plus 1 tablespoon unsweetened applesauce
Preheat the oven to 350 degrees F. In a large bowl, combine the flour, pudding mix, baking powder, baking soda and sugar. Stir in the cranberries and walnuts. In a seperate bowl, combine the orange juice, egg and applesauce. Add the orange juice mixture to the flour mixture and stir just enough to combine. Spread the batter into a greased loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, remove from pan and continue cooling on a wire rack. Makes 1 loaf.