CiaC Fresh Cranberry Bread


(from kylerhea’s recipe box)

Source: Content in a Cottage

Categories: Cranberries, Fall, October2013, Quick Breads


  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup orange juice
  • 1 Tbs grated orange peel
  • 1 cup fresh cranberries
  • 1/2 cup chopped walnuts


  1. Cream shortening and sugar; stir in egg. Measure dry ingredients into bowl and stir together. Add alternately to shortening mixture with orange juice. Stir until blended. Fold in orange peel, coarsely chopped cranberries and nuts. Turn into greased 9×5×3 inch loaf pan. Bake in 350 degree oven about 70 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan; set on rack; top side up; to finish cooling.

  2. Wrap; store in refrigerator overnight before slicing. Makes 1 loaf.

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