Cranberry Bread
An old-fashioned cranberry bread recipe that comes out moist and delicious and it slices cleanly too!
Servings:
Calories: 230
Equipment
- 1 9x5x3-inch loaf pan
Ingredients
- 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)
Instructions
- 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.
EXTRA TIP:
FREEZE: Wrap the bread in heavy aluminum foil and place it in a freezer bag for up to 3 months.
Nutrition
Calories: 230kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 299mg | Potassium: 95mg | Fiber: 2g | Sugar: 19g | Vitamin A: 64IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg