Cranberry Orange Bread and This Week's Eat's 12.8.13

My streak of sharing favorite holiday recipes continues!  We make this scrumptious quick bread about once a week from Thanksgiving through New Year's, and maybe a few times more...

Cranberry Orange Bread

• 1 cup walnuts (about 4oz)
• 1 stick (4oz) unsalted butter, melted
• 1 cup sugar
• 1 egg
• 1 cup orange juice
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 1 cup of fresh or frozen cranberries

Directions: Preheat oven to 350 degrees F.  Grease a 9x5x3 inch loaf pan.  Place nuts on a baking sheet and toast in the oven until very lightly browned and fragrant, about 5 minutes.  Leave oven on; coarsely chop nuts and set aside.

In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy.  Add egg.  Beat 1 minute.  Gradually beat in juice.  Add flour, baking powder, orange zest and salt.  Mix until just blended. Stir in cranberries and toasted walnuts.  Spread batter into pan.

Bake until top of loaf is golden brown and a toothpick inserted in the center comes out clean,  50-55 minutes.  Let stand in the pan for 10 minutes, then place onto a wire rack and let cool completely.

This week's eats:

• Monday - Pizza
• Tuesday - out to dinner with friends!
• Wednesday - trying this Six Sisters recipe for fried rice I found on Pinterest
• Thursday - Pioneer Woman's 'Fancy' Mac & Cheese with Roasted Broccoli
• Friday - Baked Chicken Taquitos (a favorite recipe from Our Best Bites)
• Saturday - Rigatoni Arrabiatta 
• Sunday - Greek Turkey Meatball Salad

As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!