A recipe for cranberry bread is so tasty you'd never know its good for you!
Trivia: Now be honest. You didn't know this did you?
According to FoodReference.com, good, ripe cranberries will bounce. Bounceberry is another name for them.
Cranberry Bread Recipe
Tip: You can halve your cranberries by hand using a small knife, or do it the easy way with a food processor.
2 cups flour, all-purpose
1 cup sugar, granulated
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup orange juice (juice of one large orange)
2 tbsp shortening. Shortening that is solid at room temperatures gives best results.
1 tbsp orange peel, grated -(one large orange). Fresh orange peel gets better results than powdered.
1 egg, beaten
1 cup cranberries, halved
1 cup walnuts or pecans, chopped
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of
two small loaf pans.
In a large bowl, sift together all the dry ingredients (flour, sugar,
baking powder, baking soda and salt). Blend very well.
Mix together the orange juice, orange peel, melted shortening and beaten
egg. Mix only enough to blend uniformly. Mix in the cranberries and the
nuts; stir gently. Add to dry ingredients. Do not overmix. Mixture should be crumbly, similar to muffin batter. Pour the mixture into the loaf pans. Push it to the
corners, leaving the center slightly hollow.
Bake your cranberry bread recipe about an hour at 350 degrees F. The loaves are done when a toothpick
inserted in the middle comes out clean. Cool completely before cutting. Do
not try to serve warm.
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