"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cranberry Nut Bread Recipe

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

Carolyn Carter
Added: Tuesday, March 1, 2005


2 cups all-purpose sifted flour
1 cup sugar
1 1/2 tsp double acting baking powder
1/2 tsp soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 Tbsp. grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
2 cups cranberries, coarsely chopped or halved

Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, grated rind, egg and melted shortening. Add to dry ingredients and mix only until flour mixture is moistened. Carefully fold in cranberries and chopped nuts. Spoon into greased loaf pans and bake at 350 F. for about one hour. Makes one large loaf or two small. For muffins, fill tins about 2/3 full and reduce time to 20 to 25 minutes at 350 F. or until browned.




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