Mahnke Family RecipesCranberry Bread
Another Thanksgiving favourite from the Haswell's.
Ingredients
- 1 1⁄2 c / 54 g chopped raw cranberries1 1⁄2 c / 54 g chopped raw cranberries
- 4 t grated orange peel4 t grated orange peel
- 3 T / 38 g sugar3 T / 38 g sugar
- 3 c / 360 g sifted all purpose flour3 c / 360 g sifted all purpose flour
- 3 t / 15 g baking powder3 t / 15 g baking powder
- 3⁄4 t / 5 g salt3⁄4 t / 5 g salt
- 1⁄2 t / 3 g baking soda1⁄2 t / 3 g baking soda
- 3⁄4 t nutmeg3⁄4 t nutmeg
- 1 1⁄4 c / 250 g sugar1 1⁄4 c / 250 g sugar
- 2 whole eggs - beaten2 whole eggs - beaten
- 3⁄4 c orange juice3⁄4 c orange juice
- 3⁄4 c / 170 g water3⁄4 c / 170 g water
- 1⁄2 c / 95 g melted shortening1⁄2 c / 95 g melted shortening
- 1 c / 140 g chopped walnuts1 c / 140 g chopped walnuts
This is really lovely and moist, but it need to sit for a day. Don't skip this step.
Method
- Combine cranberries, orange peel and 3 tablespoons sugar, stir and set aside
- Sift together flour, baking powder, baking soda, salt, nutmeg and 1 1/4 c sugar
- Add eggs to orange juice and water, mix well
- Add to dry ingredients with cranberry mixture and shortening
- Stir just enough to blend and moisten dry ingredients
- Fold in nuts
- Turn into greased loaf pan (9” x 5 minutes” x 3” or 22cm x 8cm x 13cm.)
- Bake at 350F/180C for 1 1/2 hours or until tester comes clean
- Cool on wire rack for 20 minutes
- Take out of pan and continue cooling
- Wrap in foil or plastic and store for 24 hours in fridge or freeze (do not cut for 24 hours!!)
Servings
6
Category
Prep time
20 minutes
Cooking time
90 minutes
Vegetarian
Author
Almut Haswell