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Holiday Cranberry Orange Bread Recipe

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This recipe for Holiday Cranberry Orange Bread, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Edge


2 c. sifted flour
c. brown sugar
c. white sugar
1 t. baking powder
t. baking soda
t. salt
t. cinnamon
c. fresh orange juice
1-2 T. grated orange rind
2 T. shortening, melted (butter is also ok)
1 egg well beaten
c. chopped pecans
2 c. fresh cranberries, cut in half

Sift together flour, sugar, baking powder, soda and salt.
Melt shortening and allow to cool slightly but not solidify.
In a separate bowl, combine orange juice, grated rind, and melted shortening. Stir in beaten egg, then pour this mixture into dry ingredients.
Mix just enough to dampen, then fold in cranberries and nuts.
Divide the dough between two well-greased loaf pans (9x5x3), spreading it into corners and making the sides slightly higher than the center. Sprinkle the top with cinnamon and sugar.
Bake in a 350 degree oven for
about 40 minutes; check for toothpick to come out clean in center. Let it cool in the pan for about 20 minutes; remove the loaf from the pan and allow it to cool completely; wrap in foil for storage. This can also be made as one large loaf
if preferred but it must bake for about 1 hour and 20 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Every December our mother Elizabeth "Betty" Edge made many loaves of this bread to give to friends and family as a holiday treat. My brothers and I were the designated cranberry cutters, sitting in front of the TV cutting cranberries in half as the aroma of baking sweet bread filled our home. As adults, we all have made this holiday bread and handed it out to our friends and relatives. It is perfect with coffee or hot tea, and actually gets more flavorful as it sits wrapped in foil.




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