Festive Cranberry Loaf
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | each |
eggs
lg, beaten |
|
| 1 | teaspoon |
orange zest
grated |
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
orange juice
fresh |
|
| 1 | cup |
cranberries
raw, coarse chop |
|
| 1 | teaspoon |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
sifted |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | each |
eggs
lg, beaten |
|
| 5 | ml |
orange zest
grated |
|
| 59 | ml |
walnuts
chopped |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 177 | ml |
orange juice
fresh |
|
| 237 | ml |
cranberries
raw, coarse chop |
|
| 5 | ml |
unbleached all-purpose flour
|
|
Directions
Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form.
Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened.
Combine the coarsely chopped cranberries, walnuts and 1 tablespoon of flour and add the mixture to the batter.
Pour into a greased and waxpaper lined loaf pan 8½ X 8½ X 8½-inch loaf pan.
Bake in a preheated 350℉ (180℃). oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean.
Cool in the pan for 10 minutes before turning out to cool to room temperature.
Wrap the loaf in aluminum foil and let stand over night for better slicing.
