This is an easy quick bread that is a staple at our house during the holidays. The hard part is letting it fully cool before slicing as the delicious aroma has everyone in the family sneaking into the kitchen to grab a taste. Let them indulge. After all, it is the holidays.
Mom’s Holiday Cranberry Bread
1 ¼ cups cranberries (halved)
½ cup walnuts (chopped)
2 cups flour (sifted)
1 cup sugar (reduce by 1/4 cup if you prefer less sweet)
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1/4 cup shortening or butter (softened)
1 egg (well beaten)
1 tsp. grated orange peel
¾ cup orange juice
Grease the bottom of a 9X5X2 loaf pan; sift flour, sugar, baking soda, baking powder and salt; mix in shortening (or butter) until it looks like coarse cornmeal; mix egg, orange peel and orange juice.
Make a well in the center of the dry ingredients and add liquid all at once; stir only enough to moisten dry ingredients; add cranberries and nuts; spread in loaf pan and bake at 325 degrees F for approximately 50 min. – 60 minutes. Test for doneness by inserting a tooth pick in the center. If it comes out wet, you need to bake it a bit longer. The size of the pan can be altered too but you may also need to adjust the time in the oven.
Remove from the oven and place on a wire rack to cool for just about 10 minutes. Then remove from the bread from the pan and allow to FULLY COOL before slicing. Letting it fully cool is difficult to do at my house as the aroma brings everyone to the kitchen for a taste! The loaf slices much more cleanly if you do this.
Cook’s Note: muffin pans can be used instead. Reduce cook time to 15-20 minutes. Smaller loaf pans can also be used and this reduces the cooking time to 35-45 minutes.