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Cranberry Fruit Nut Bread

Family Favorite Made Every Year
Cook Time 1 hour
Servings 3 loves
Author EFNEP Aide Cooperstown 1977

Ingredients

  • 6 cups flour sifted all purpose (2 cups)
  • 3 cups granulated sugar (1 cup)
  • 4 1/2 teaspoons baking powder double acting (1 and 1/2teaspoons)
  • 1 1/2 teaspoon baking soda (3/4)
  • 1 1/2 teaspoons salt (1 teaspoon)
  • 3/4 cup shortening (1/4 cup)
  • 2 1/4 cups orange juice ( 3/4 cup)
  • 3 tablespoons grated orange rind (1 tablespoon)
  • 3 eggs well beaten 1 egg
  • 1 1/2 cups chopped walnuts (1/2/cup)
  • 6 cups fresh cranberries cut berries in half and sorted (2 cups)

Instructions

  • 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 eggs
  • Pour liquid into dry ingredients all at once and mix just enough to dampen
  • Carefully fold in chopped nuts and cranberries
  • Spoon into greased loaf pan 9x5x3. Spread corners and sides slighly higher than center.
  • Bake in moderate oven 350 degrees F for about an hour. Bake until crust is golden and toothpick inserted comes out clean.
  • Remove from pan after 5 minutes and cool completely. Store overnight for easy slicing. Makes three loaves if using complete recipe. Freezes wll also. Single recipe is in () for just one loaf.
  • ( one loaf measurement)

Notes

This recipe came from EFNEP Nutrition aide that lived near Cooperstown while I worked as Cooperative Extension Agent for Otsego County in  1977. Has been a family favorite for years now.