Fabulous Cranberry and Walnut Bread-Connie's

Connie Ottman

By
@cottman

Everyone loves this treat! A friend gave me this recipe fifteen years ago. The recipe makes four loaves and can easily be doubled. I've made them every Thanksgiving and given them to neighbors and friends. These are baked in small loaf pans and must rest in the refrigerator for 24 hours before slicing. Enjoy!

Rating:
★★★★★ 3 votes
Comments:
Serves:
4 loafs
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1` c
flour
1/2 tsp
salt
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1 c
sugar
1
oranges
1
orange zest
1 Tbsp
crisco
3 Tbsp
butter
1 c
boiling water
1
eggs, room temperature, well beaten
1 c
chopped walnuts
1 c
raw cranberries, chopped

Step-By-Step

1Sift flour, salt, baking powder, baking soda, and sugar together twice.
2Mix together juice of 1 orange, orange zest, Crisco, butter, and enough boiling water to make 1 cups. Must be boiling to melt Crisco. Mix well.
3Add beaten egg, nuts and cranberries to mixture. Mix well.
4Pour half way up small loaf pans that have been greased and flour.
5Bake at 325 degrees for 1 hour.
6Remove from pans after 5 minutes and cool on cooling rack.
7When throughly cooled, wrap in wax paper and store in refrigerator.
8Do not cut for at least 24 hours.
9Enjoy!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy