Cranberry nut bread
Cranberry Nut Bread recipe
This recipe is a Hellmann family recipe that Steve’s mother made at Thanksgiving and Christmas each year. Extra loaves were often made to send with children returning to college.… Kelly Hellmann, former innkeeper
- 2 cups flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup shortening
- 1 egg, well beaten
- Juice of one orange plus water to equal 3/4 cup
- Zest of 1 orange (about 1 Tablespoon)
- 1 cup cranberries, either sliced or coarsely chopped
- 1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest. Cut in shortening.
In a small bowl, combine beaten egg and orange juice/water. Add wet ingredients to dry ingredients. Mix just until moistened. Fold in cranberries and nuts. Spread in loaf pan. Spread corners higher than center.
Bake for about 1 hour or until top is browned and a toothpick inserted in the center of loaf comes out with moist crumbs. Cool on rack for at least 15 minutes before removing from pan.
Tags: recipe, Cranberry nut bread, cooking, diy