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Cranberry nut bread recipe

Posted on Apr 24th, 2019
by Matthew
Categories:
  • Recipes

Cranberry-Nut Bread recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • cranberry nut bread
  • crunchiness
  • festive
  • tartness

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Cranberry Nut Bread recipe is a delightful treat that combines the tartness of cranberries with the crunchiness of nuts. Perfect for breakfast or as an afternoon snack, this bread is moist, flavorful, and incredibly easy to make. With a hint of cinnamon and a touch of sweetness, it's a festive addition to any holiday spread. The combination of cranberries and nuts creates a balance of flavors and textures that will leave you craving for more.

Keywords: Cranberry nut bread, recipe, tartness, crunchiness, festive.

Cranberry nut bread recipe details


By thesmartcookiecook.com
A recipe of Cranberry nut bread recipe. Read more below.
Cranberry nut bread recipe, recipe Rating: 4.6
Number of votes:105
Ingredients:
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
Instructions:

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


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Cranberry nut bread recipe

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  • cranberry nut bread
  • crunchiness
  • festive
  • tartness

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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