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Cranberry Bread

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Pour a cup of tea and come join me for a slice of Cranberry Bread

This recipe comes from my Grandmother.  I’ve made it hundreds of times, and always enjoy the sweet and tangy taste of the cranberries.

It’s a mainstay quick bread for the Fall season and into the holiday season.

The bread goes together very quickly, and is nice because it doesn’t take alot of ingredients either.

Ingredients:

  • 2 c. Flour
  • 1 c. Sugar
  • 1/2 t. Salt
  • 1/2 t. Soda
  • 1 1/2 t. Baking Powder
  • 1 egg, slightly beaten
  • 1/2 c. Orange Juice
  • 2 T. Butter, softened
  • 2 t. Hot Water
  • 1/2 c. Nuts, chopped finely
  • 1 1/2 c. Cranberries, chopped finely

Directions:

Sift and set aside: flour, sugar, salt, soda and baking powder.

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In large bowl, slightly beat egg,

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Add juice and butter, mix

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Add dry ingredients to wet ingredients. Mix well.

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Chop cranberries in food processor. I used frozen berries, I buy them when they are on sale and freeze them whole. It makes quite a noise when you chop them frozen, but I like the moisture it gives the bread.

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Mix in water, nuts and cranberries. As with all quick breads, don’t overmix, just combine ingredients.

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Pour into prepared bread pans.  I use a Pampered Chef mini loaf pan, but you can also bake the bread in a large loaf pan.

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This picture makes the bread look a little purple, and it is a little bit, but don’t be alarmed, it will bake up just fine.

Bake at 350 degrees for about 30 min for small and 60 min for large. Or until a toothpick comes out clean.

Cranberry Bread baked.fixed.2.

For more great recipes, please visit:

~Vintage Recipe Thursday hosted by Joy of Desserts

~2nd Annual Bread Roundup hosted by Joy of Desserts

~Foodie Friday hosted by Designs by Gollum

~Food on Fridays hosted by Ann Kroeker

~Recipe Swap hosted by The Grocery Cart Challenge

~Ultimate Recipe Swap hosted by Life As Mom

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