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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Fruit-Nut Bread Recipe

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This recipe for Cranberry Fruit-Nut Bread is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. shortening
3/4 c. orange juice
1 T. grated orange peel
1 egg, beaten, or 1/4 c. egg beaters
1/2 c. chopped walnuts
2 c. fresh or frozen cranberries, chopped
Directions:
Directions:
Preheat oven to 350º.

Sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse cornmeal. Combined orange juice and grated rind with well beaten egg. Pour all at once in to dry ingredients, mixing them just enough to dampen. Carefully fold in chopped nuts and cranberries (If frozen cranberries are used, put through food chopper in frozen state.) Spoon into greased 9 x 5 x 3 loaf pan. (Spread corners and sides slightly higher than the center. Bake in a moderate oven,350º, about 1 hour until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Tip: for extra thin slices, freeze bread and slice with electric knife.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
1 hour, 15 minutes.
Personal Notes:
Personal Notes:
From Sodality Cookbook, St. Anne's Parish, Littleton, MA

 

 

 

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