CRANBERRY ORANGE BREAD

This is a food processor method of making this delicious quick bread. It’s a standard on Christmas morn in our house.

1 heaping cup fresh cranberries

1 cup chopped pecans(optional)

1 ripe banana mashed

2 cups flour

3 eggs

1 T baking powder

1 cup sugar

1/2 t salt

2/3 cup oil

1 t vanilla

1/3 cup buttermilk

the peelings of an orange

Chop the nuts in the food processor and then remove and set aside.

Butter 2 loaf pans or 4 mini loaf pans.

Preheat oven to 350 degrees. Using the steel blade, process the orange peelings with half of the sugar. Add the eggs, oil, and banana, processing until well combined.  Add the rest of the sugar and buttermilk and vanilla. Pulse a few times. Add the cranberries and pulse a few more times until they are chopped fine.

Sift the dry ingredients in a large bowl and combine well. Add the wet mixture and stir until combined - stir in chopped pecans.

Fill the loaf pans half full and bake for 40-50 minutes (less for mini loaves)  until brown and when firm to the touch. Cool completely before cutting. Freezes well.