"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cranberry Nut Bread Recipe

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This recipe for Cranberry Nut Bread, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup shortening
1 egg, well-beaten
3/4 cup orange juice
1 tsp. grated orange peel
1 cup fresh cranberries, coarsely chopped*
1/2 cup chopped walnuts or pecans

Directions:
Directions:
Preheat oven to 350 F. Grease and flour 9 x 5 inch loaf pan. Sift dry ingredients into large bowl. Cut in shortening. Combine egg, orange juice and peel and add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into pan and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pan. Wrap and store overnight to develop flavors.

Personal Notes:
Personal Notes:
Yield: 1 loaf

*may substitute 1 cup well-drained canned whole cranberries, coarsely chopped

 

 

 

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