Cranberry nut bread
Cranberry-Nut Bread recipe
- 2 cups bread or all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup shortening
- 3/4 cup orange juice
- 1 Tablespoon grated orange rind
- 1 egg, room temperature, slightly beaten
- 1/2 cup chopped walnuts or pecans
- 1 cup coarsely chopped cranberries
1 large (9 x 5 inches) or 2 small (7 x 3 inches) loaf pans, greased or Teflon, long sides and bottom lined with buttered wax paper.
In a large mixing or mixer bowl sift together the flour and dry ingredients. If by hand, use a pastry blender or 2 knives to cut in the shortening until the mixture resembles coarse cornmeal. In the mixer, use the flat beater. In a small bowl, combine the orange juice, grated rind, and the beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don’t beat. Carefully fold in the nuts and cranberries. The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown.
Preheat the oven to 350 degrees, allowing the filled pans to rest for 20 minutes. Bake in the oven until the loaves are a rich brown and test done when pierced in the center with a metal skewer or wooden toothpick. Bake 1 hour. If it comes out clean and dry, the loaf is baked. If moist particles cling to the pin, return the loaf to the oven for an additional 5 to 10 minutes. (If using a convection oven, reduce heat 50 degrees).
Remove the bread from the oven. Carefully turn from the pan, peel the wax paper away, and cool on a metal rack. An easy way to remove the loaf is to turn the pan on its side, then tug gently at the leading edges of the wax paper to work the loaf loose. Allow the loaf to age overnight before slicing.
Yields:One large or two small loaves
Tags: recipe, Cranberry nut bread, cooking, diy