My mother was born and raised in Massachusetts, and this delicious cranberry bread recipe, as well as our favorite New England pumpkin pie, have always been an essential part of the holiday dessert table longer than I’ve been alive.
The combination of tart cranberries, walnuts, fresh orange zest, and sweet bread makes this mouthwatering dessert the perfect companion to your evening cup of coffee. (We won’t tell if you have it for breakfast too!)
2 cups sifted all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 tbsp. grated orange rind
1 egg, well beaten
1/2 cup chopped walnuts
2 cups cranberries (sliced in half)
Preheat oven to 350° F and grease a 9″ x 5″ x 3″ loaf pan.
In a large mixing bowl sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening until the mixture resembles coarse oatmeal.
Combine orange juice and grated rind with well beaten egg. Pour all at once into the dry ingredients mixing just enough to dampen.
Fold in cranberries and nuts. Spoon into a greased loaf pan. Spread corners and sides slightly higher than the center. Bake at 350° F for about one hour until the crust is golden brown and a toothpick comes out clean.
Yield: One 9″ x 5″ x 3″ loaf
I hope you’ll enjoy this cranberry bread recipe and add it to your Thanksgiving and Christmas dessert files! If you prefer, you can double the recipe, and you’ll have the perfect holiday hostess gift.
Be sure to check out our Food section for more seasonal favorite recipes!