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Cranberry Tea Loaf
From the Kitchen of: Jennifer
| 1 1/4 | C | Water |
| 1/4 | C | Cranberry juice cocktail |
| 4 | | Lipton flo-thru tea bags |
| 3 | C | All-purpose flour |
| 1 | tsp | Baking soda |
| 1/2 | tsp | Salt |
| 1 | C | Sugar |
| 4 | tbsp | Butter, softened |
| 2 | | Eggs |
| 1 | C | Chopped cranberries |
| 1 | C | Walnuts or pecans |
- Preheat oven to 350F.
- In small saucepan, bring water and cranberry juice to a boil. Add
tea bags; cover and brew 5 minutes. Cool.
- In small bowl, combine flour, baking soda and salt. In large mixer
bowl, with electric mixer beat sugar and butter until well blended.
Beat in eggs, one at a time. Beat in cooled tea mixture. At low speed,
gradually beat in flour mixture until blended. Stir in cranberries and
walnuts until just blended.
- Turn into greased 9 x 5 x 3-inch loaf pan. Bake 1 hour 15 minutes
or until toothpick inserted in center comes out clean. On wire rack,
cool 10 minutes; remove from pan and cool completely before slicing.
- Makes about 8 servings.