Cranberry Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A Merry Christmas loaf dotted with berries – makes elegant sandwiches.
1 ½ C. chopped raw cranberries
4 t. grated orange peel
3 T. sugar
3 C. sifted all-purpose flour
3 t. baking powder
½ t. baking soda
¾ t. salt
¾ t. nutmeg
1 ¼ C. sugar
2 eggs, beaten
¾ C. orange juice
¾ C. water
½ C. melted shortening
1 C. chopped walnuts
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Directions: |
Directions:Combine cranberries, orange peel and 3 T. sugar. Stir to mix and set aside.
Sift together flour, baking powder, baking soda, salt, nutmeg and 1 ¼ C. sugar.
Add eggs to orange juice and water; mix well. Add with cranberry mixture and shortening to dry ingredients. Stir just enough to blend and moisten all dry ingredients. Fold in nuts.
Turn into a greased 9x5x3” loaf pan.
Bake in a moderate oven (350 degrees) 1 ½ hours, or until cake tester or wooden pick inserted in center comes out clean. Set pan on wire rack; cool 20 minutes. Turn bread out on wire rack and cool completely. Wrap in aluminum foil or plastic wrap; store in refrigerator or other cool place, or freeze. Do not cut for 24 hours. Makes one loaf. |
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Personal
Notes: |
Personal
Notes: Notes to family:
This is from “Homemade Bread” c. 1969. This is one of three breads that I often baked at Christmas time, in individual loaf pans, and included in a basket as a Christmas gift. The three breads I used were this Cranberry Bread, Date-and-Nut Bread, and Zucchini Bread. They were three breads that my brother, Robert, especially liked and everyone else seemed to enjoy them, too.
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