Author
Barnett
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Chopped Raw Cranberries |
| 1 | Orange - grated rind & juice |
| 1 Cup | Chopped Nuts |
| 1/2 tsp | Salt |
| 1 Cup | Sugar |
| 2 Cups | Flour |
| 1 1/2 tsp | Soda |
| 1 | Beaten Egg |
| 2 Tbsp | Melted Shortening and enough boiling water to make 1/2 cup liquid, excluding orange juice. |
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C). Grease and flour a loaf pan (likely a standard 9x5 inch loaf pan).
- Prepare Orange: Grate the rind of the orange and set aside. Juice the orange and set aside separately.
- Prepare Wet Ingredients: Melt the shortening. Combine the melted shortening with enough boiling water to measure 1/2 cup of liquid total. Do not include the orange juice in this measurement.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking soda, and chopped nuts.
- Combine Wet Ingredients: In a separate bowl, combine the beaten egg, orange rind, orange juice, and the melted shortening/boiling water mixture.
- Add Wet to Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in Cranberries: Gently fold in the chopped cranberries.
- Bake: Pour the batter into the prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
