Cranberry Nut Bread
Makes one 9-inch loaf
This quick bread recipe was always a family favorite. Mom made it every Christmas, along with many other baked goods, and served it for Christmas breakfast. She also made it in mini loaf pans to give as gifts. Since this recipe is so good, I decided to play around with the recipe and invent my own Cranberry-Orange Nut Bread, which is in the similar and related recipes links, that incorporates a few healthier ingredients and is just as delicious. However, this is Mom's original recipe, and it does not get any better.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- Grated rind from one orange
- 3/4 cup orange juice
- 2 tablespoons shortening, preferably non-hydrogenated
- 1 large egg
- 1 cup chopped walnuts or pecans
- 1 cup cranberries, halved
Preheat oven to 325° F. Grease a 9-inch loaf pan. Sift together the sugar, flour, salt, baking soda and baking powder. Add orange rind and juice; mix well. Blend in shortening. Add egg; mix well. Stir in nuts and cranberries. Pour into prepared pan. Bake 50 to 60 minutes, or until the top springs back to a light touch. Cool in the pan for about 5 minutes, then remove and place on a cooling rack. When completely cooled, wrap in plastic wrap or place in a storage bag. For optimum flavor, let stand 24 hours before serving.
Notes: This bread freezes well for up to three months.