Cranberry-Orange Nut Bread

Essie Andrews, F.H.S.

  • 1 cup fresh cranberries, thick-sliced
  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup orange juice
  • 1 Tbsp grated orange peel
  • 1/4 cup soft shortening
  • 1 egg slightly beaten
  • 1 cup whole pecans or walnuts

Preheat oven to 350°F. (180°C.. Assemble salad maker. Slice cranberries as indicated above. Assemble mixes. In large mixer bowl, combine dry ingredients. Add juice, peel, shortening, and egg. Mix at number 3 until well blended. Stir in nuts and cranberries. Pour into a greased 9x5x3 inch (23x13x8 cm) pan.

Bake 55 – 60 minutes. Cool slightly before removing from pan.

Finish cooling on wire rack.

Yield: 1 loaf





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