Cranberry Bread
Submitted by trebehc
Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.
YIELD
1 loafPREP
20 minCOOK
1 hrsREADY
26 hrsThis is the cranberry bread recipe that’s been passed around church potlucks and holiday bake sales for generations, and there’s a reason it sticks around.
Fresh orange juice and grated rind get topped off with boiling water to create the liquid base, giving every slice a warm citrus backbone that plays beautifully against tart cranberries.
Coarsely chopped walnuts add crunch, and the whole thing bakes low and slow until the crust turns golden and the inside stays dense and moist.
Here’s the key: wrap it up and wait a full 24 hours before slicing. The flavors meld, the crumb firms up, and every slice comes out clean and gorgeous.
Pro Tips
- Use boiling water mixed with the fresh orange juice and rind, not cold water. The heat helps bloom the citrus oils and jumpstarts the batter
- Coarsely chop the cranberries and walnuts. Rough-cut pieces give you pockets of flavor and texture instead of an even mush
- This bread freezes beautifully for up to three months. Wrap tightly in foil, then slide into a freezer bag
Ingredients
Directions
Mix dry ingredients together very well in a large mixing bowl.
Put the juice and grated rind in a measuring cup and add enough boiling water to make ¾ cups liquid.
Add to the dry mixture. Add the egg and shortening and mix just enough to moisten the flour mixture.
Add cranberries and nuts.
Bake in a greased loaf pan 60 to 70 minutes at 325.
Store 24 hours before cutting.
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