• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cranberry Bread

    Add to MenuAdd to Calendar

    Source: www.allbreadrecipes.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C
    MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 c. chopped pecans

    2. 1 1/2 c. coarsely ground cranberries

    3. 1 1/4 c. sugar

    4. 3 c. sifted all-purpose flour

    5. 4 1/2 tsp. baking powder

    6. 1/2 tsp. salt

    7. 1/2 c. vegetable shortening

    8. 2 tsp. grated lemon rind

    9. 2 eggs

    10. 1 c. milk

    Instructions Jump to Ingredients ↑

    1. Grease a 9 inch tube pan. Sprinkle 1/2 cup of the pecans evenly over bottom. Mix cranberries and 1/2 cup of sugar in a small bowl. Let stand while preparing batter. Sift flour, remaining 1 cup sugar, baking powder, and salt into a large bowl. Cut in shortening with a pastry cutter until mixture resembles cornmeal. Stir in remaining 1 cup pecans and lemon rind. Beat eggs well in a small bowl. Stir in milk. Add at once to flour mixture. Stir just until evenly moist. Spoon into prepared pan. Spread top.

    2. Bake in moderate oven (350 degrees) for 1 hour and 10 minutes or until wooden toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Loosen around edge with knife. Turn out on rack and cool completely. Wrap in wax paper or foil. Store overnight to mellow flavors and makes slicing easier. Cut in thin wedges.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback