Fall

Cranberry Bread

Name: Cranberry Bread
Prep time: 20 min \
Cook time: 1 hr \
Total time: 1 hr 20 min
Yield: 2 loaves
Ingredients: 4 cups sifted flour >; 2 cups sugar >; 3 teaspoons baking powder >; 1 teaspoon baking soda >; 1 teaspoon salt >; Juice and grated rind of 2 oranges >; 4 tablespoons shortening, melted >; 2 eggs, well-beaten >; Boiling water (enough so total liquids equal 1½ cups) >; 2 cups chopped pecans >; 2 cups chopped fresh cranberries

Source: Harris Family Recipe (via Semi-Rad)🍰Original ↗

Prep

20 min \

Cook

1 hr \

Total

1 hr 20 min

Servings

2 loaves

Method

01
Preheat oven to 350°F. Grease two loaf pans (5×9 inches), making sure to grease the corners well.
02
Combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Stir until well blended and dig a hole in the middle.
03
Combine orange juice, grated rind, melted shortening, and beaten eggs. Add boiling water so total liquid equals 1½ cups.
04
Pour liquids into the hole in the dry ingredients. Stir quickly, just enough to blend --- do not overmix.
05
Fold in chopped pecans, then cranberries. Be gentle to prevent cranberries from bleeding.
06
Divide batter between pans. Use the back of a spoon to push mixture into the corners.
07
Bake at 350°F for 50--60 minutes. Test with a skewer --- clean means done.
08
Cool in pans 15--20 minutes, then turn out onto a rack. Cool completely.
09
Slice thick. Toast. Butter. Revel.