CRANBERRY AND ORANGE BREAD MAS 40 YEAR OLD RECIPE
From spinach1948 14 years ago
- 65 minutes to make
- Serves 16
My mother always had me bake this bread at Thanksgiving and Christmas. It beacme a tridition. I still make it even at other time of the year because now we can get cranberries frozen year round.
Ingredients
- Ingredients: shopping list
- 2 cups all-purpose flour shopping list
- ½ tsp. salt shopping list
- ½ tsp. baking powder shopping list
- ½ tsp. baking soda shopping list
- 1 cup sugar shopping list
- 1 Lg. orange, Seedless ( juice and grated Rind ) shopping list
- 1 cup cranberries fresh or frozen ( cut fresh cranberries in half if frozen do not cut in half ) shopping list
- 1 cup walnuts, Chopped, ( Optional, if not using add one more cup of cut cranberries ) shopping list
- 2 Tbs. shortening ( Crisco in can ) shopping list
- 2 eggs shopping list
- 9” x 5”-inches Loaf pan shopping list
How to make it
- 1)Preheat oven to 350
- 2)Grease and lightly flour the loaf pan. Set aside
- 3)In a large bowl mix or sift the dry ingredients together twice (flour, salt, baking powder, baking soda, and sugar)
- 4)Grate the orange rind and place into a 1cup liquid measuring cup, squeeze the orange juice and place it in the measuring cup that has the rind altogether they should measure ¾ cup, if shy add more juice or water to the ¾ line.
- 5)Cut cranberries in half also removing defected or non-ripe cranberries.
- 6)One at a time add to the dry ingredients eggs, cranberries and walnuts; blend together this batter becomes tough to mix but do the best you can.
- 7)Pour into the prepared loaf pan.
- 8)Bake at 350 for approx. 1 hour or until a toothpick inserted in the center comes out clean.
- 9)When done cool in pan for 5 minutes on a wire rack, then remove and let cool for another 5 minutes. Serve.
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The Rating
Reviewed by 10 people-
Sound so good!! high 5
cuzpat
in Sikeston loved it
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I haven't had this in years, thanks for sharing:)
fishtrippin
in Estelline loved it
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Great recipe Ed. Thanks for the history and the post. Saving this for sure to make for our Thanksgiving!
Valerie
valinkenmore
in Malott loved it
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