Low bush cranberry nut bread

Posted: Wednesday, May 13, 2009

2 cups all purpose flour

2 tbsp baking powder

1 cup sugar

1 1/2 tsp soda

1 tsp salt

1/4 cup orange juice

1 tbs grated orange rind

1/4 cup shortening

1 egg, beaten

1/2 cup chopped nuts

1 to 2 cups cranberries

Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until the mixture resembles coarse corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients. Mix just enough to moisten. Fold in chopped nuts and cranberries. Spoon into a greased and floured loaf pan, 9 by 5 by 3 inches. Spread corners and sides slightly higher than center. Bake in a moderate oven at 350 degrees for one hour or until the crust is golden brown and a toothpick inserted comes out clean. Remove from pan and cool.

Bakers notes: We homesteaded on Beaver Loop in the 1950s and enjoyed an abundance of low bush cranberries on our property. We always enjoyed picking them every year with many friends.

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