Cranberry Fruit Nut Bread

Cranberry Fruit Nut Bread – makes three loaves  – one loaf measurements in parenthsis

6 cups all purpose sifted flour (2 cups)
3 cups sugar (1 cup)
4 1/2 teaspoons double acting baking powder (1 1/2 tsp)
3 teaspoons salt (1 tsp)
3/4 cup shortening (1/4 cup)
2 1/4 cup orange juice ( 3/4 cup)
3 tablespoons grated orange rind ( 1 tbl)
3 eggs, well beaten (1 egg)
1 1/2 cups chopped nuts (1/2)
6 cups of fresh cranberries, chopped or cut in half (2 cups)

Sift together the flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3). Spread corners and sides slightly higher than center. Bake in a moderate oven 350degrees F about one hour…. until crust is golden brown and toothpick inserted comes out clean. Remove from pan while still warm. Cool on rack. Store overnight for easier slicing.

Makes three loaves.

Source: Crossfield Collection – modified from recipe shared by Nutrition Aid from Hartwick, Otesgo County – Suzie
Photo credit: Ocean Spray

Excellent bread – often a request for Thanksgiving and Christmas Time.  Often make into small individual loaves for gift giving.

 

 

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