Cranberry Bread

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Ingredients:

  • 1 Tbsp. flour
  • 1½ cups fresh cranberries (coursley chopped)
  • ½ cup chooped pecans
  • 2 cups sifted flour
  • 1½ tsp. baking powder
  • 1½ tsp. salt
  • 1 cup sugar
  • ¼ cup vegetable shortening
  • 1 egg (slightly beaten)
  • ¾ cup orange juice
  • 1 Tbsp. orange rind.

Preparation:

Preheat oven to 350° F (175° C). Grease and flour a loaf ban. Sprinkle the 1 tablespoon flour over the cranberries and nux on wax paper; toss to coat. Set aside.

Sift together the 2 cups flour, baking powder, and salt into large bowl; stir in sugar. Cut shortening into flour mixture with pastry blender until crumbly. Beat egg with the orange juice in a small bowl. Stir into the flour mixture just until the dry ingredients are moistened. Stir in cranberry-nut mixture and orange rind.

Spoon into prepared loaf pan. Bake for 1 hour until wooden toothpick inserted in center comes out clean. Turn out onto wire rack to cool. Makes 1 loaf.