Recipe: Mom's Cranberry Bread

I like to use a micro-planer for the orange peel; it spreads the flavor more evenly throughout the finished bread. This yields one large loaf, about three small loaves or about 12 muffins.

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Course Baking

Cuisine American

Equipment

loaf pan or muffin tray

Ingredients

2 cups (230 g) fresh or frozen cranberries, coarsely chopped
1 cup (150 g) chopped nuts optional
2 tablespoons grated orange peel
4 cups (500g) all purpose flour
2 cups (400g) sugar
1 tablespoon baking powder
2 teaspoons salt
4 tablespoons shortening, vegan butter or unsalted butter
1 1/5 cups orange juice
3 eggs well beaten

Instructions

Preheat oven to 350F/180C. Generously grease and lightly flour a 9-inch x 5-inch loaf pan or 3 mini loaf pans. If using this recipe to make muffins, line a muffin tin with parchment or paper cups.
Prepare cranberries, nuts (if using) and orange peel. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, salt and soda. Cut in shortening, vegan butter or butter to incorporate it in the bowl. Stir in orange juice, egg and orange peel mixing just to moisten.
Fold in the prepared cranberries and nuts using a spatula. Spoon into a prepared pan up to about halfway up. For a loaf, bake 50 minutes or until wooden pick inserted in the center comes out clean. For mini loaves or muffins, baked for 25 minutes and then check with a toothpick. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight.

Keyword Baking, Bread, cranberries, cranberry, food gifts, gifts, holidays, leftovers, Thanksgiving