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Cranberry Nut Bread Recipe

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

Nancy Atwell
Added: Sunday, November 11, 2007


Combine Group 1 ~

2 cups flour
1 1/2 t baking powder
1/2 t baking soda
3/4 cup sugar
1/2 t salt

Combine Group 2~

1/2 cup orange juice
1 orange rind, grated or 1 T dried orange rind
3 T butter
2 T hot water
1 egg, beaten

Group 3 ~

1 cup cranberries, cut in half
1/2 cup nuts, chopped fine (walnuts are good)

Combine group 1 in a small mixing bowl. Set aside. Lightly
mix group 2 in a large mixing bowl. Add Group 1 and beat
lightly. Then add cranberries and nuts. Careful, too much
beating will cause large holes in the dough.

Pour into 1 large or several small loaf pans. Fill pan(s) about
3/4 full.

Bake at 350 for 40 to 60 minutes or until brown (time is
dependent on size of pan). For several loaves, rearrange
mid-way through baking time. Not recommended to use
multiple shelves as browning is never quite right. Breads
should be firm but moist on top.

Preparation Time:
Preparation Time:
30 minutes plus baking/cooling
Personal Notes:
Personal Notes:
This was Nancy's favorite thing to make as
gifts for everyone (and we mean everyone!). Paper baking
forms may be purchased at Sur la Table online or in stores.
Bill (the official cranberry cutter) says it's easier to cut them
when they are frozen. Finally, you can easily double this
recipe each time you make it.




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