Cranberry Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
26 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | x |
orange juice
and grated rind of one orange |
*
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 1 | cup |
cranberries
coarsely , fresh or |
|
| ½ | cup |
walnuts
coarsely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 1 | x |
orange juice
and grated rind of one orange |
*
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 237 | ml |
cranberries
coarsely , fresh or |
|
| 118 | ml |
walnuts
coarsely |
|
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.
