This is an oldie but goodie recipe! My Aunt Gloria used to make this often and I loved it.
No mixer needed! It is all made by hand!
You can swap the shortening for butter if you want. To me, this is the best, moist cranberry bread recipe! And, it cuts into nice, clean slices!
- 1 9x5x3-inch loaf pan
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup shortening
- ¾ cup orange juice
- 1 tablespoon orange rind grated
- 1 egg beaten
- 2 cups cranberries (heaping)
- ½ cup walnuts chopped (optional)
- Preheat oven to 350ºF.
- Grease or spray a 9x5x3-inch loaf pan.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Use a pastry blender or use 2 knives to cut in shortening to the dry mixure. Cut it until it resembles cornmeal. Set it aside.
- In a small bowl, mix the orange juice, orange rind, and egg and add it to the dry mixture. Do not overbeat.
- Gently fold in the cranberries and walnuts.
- Spoon the batter into the prepared loaf pan.
- Spread corners and sides slightly higher than the center to produce a nice, dome-shaped loaf.
- Bake at 350℉. for 60 minutes or until cake tester inserted in the middle comes out clean.
- Cool the loaf bread in the pan on a wire rack for 15 minutes.
- With a knife loosen the cranberry bread around the edges of the pan then invert the pan onto the wire rack to carefully remove the bread. Flip the bread to have the top side up and let it completely cool on the wire rack.
- Store the cranberry bread covered at room temperature on top of the counter.