A classic cranberry orange nut bread from a recipe by Barnett. This moist and flavorful quick bread features the bright tastes of fresh orange and tart cranberries.
Author
Barnett
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Flour |
| 1 Cup | Sugar |
| 1 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1 Cup | Chopped Raw Cranberries |
| 1 Cup | Chopped Nuts |
| 1 | Orange (for grated rind & juice) |
| 1 | Beaten Egg |
| 2 Tbsp | Melted Shortening |
| As needed | Boiling Water |
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 9x5 inch loaf pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Stir in the chopped nuts and cranberries to coat them.
- Prepare Wet Ingredients: Grate the rind from the orange into a medium bowl. Squeeze the juice from the orange into a 1/2 cup measuring cup. Add the 2 tablespoons of melted shortening to the measuring cup, then top it off with enough boiling water to reach the 1/2 cup line.
- Mix: Add the beaten egg and the liquid mixture from the measuring cup to the bowl with the orange rind. Stir to combine.
- Combine: Pour the wet ingredients into the dry ingredients and mix with a spatula until just moistened. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
