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.
- 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
Sift and set aside: flour, sugar, salt, soda and baking powder.
In large bowl, slightly beat egg,
Add juice and butter, mix
Add dry ingredients to wet ingredients. Mix well.
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.
Mix in water, nuts and cranberries. As with all quick breads, don’t overmix, just combine ingredients.
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.
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.
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