Grandma Mackay's Cranberry Bread
Yield: 2 loaves
2 c Flour, all-purpose
1 c Sugar, granulated
1 1/2 t Baking powder
1/2 t Baking soda
1 t Salt
3/4 c Orange juice (juice of one large orange)
2 T Shortening
1 T Orange peel, grated (one large orange)
1 Egg, beaten
1 c Cranberries, halved or chopped
1 c Walnuts or pecans, chopped
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf
In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder,
baking soda and salt). Blend very well.
Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only
enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the
mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow.
Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the
middle comes out clean. Cool completely before cutting. Do not try to serve warm.
Notes: A festive cranberry-orange nut-bread -- My grandmother MacKay clipped this recipe
from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a
family tradition ever since. From time to time my mother and I have both tried to improve
on the recipe, but it appears that the recipe is already perfect; every variation we have
ever tried has been disappointing by comparison.
It takes practice to know when to stop mixing the dough. If you mix too much, the bread
gets a chewy texture to it, whereas it should have a very crumbly consistency, like a
muffin or cornbread.
It really makes a difference in the texture of this bread to use a shortening that is
solid at room temperature, like Crisco. It really makes a difference in the flavor to use
fresh orange-peel and not powdered.
It might seem sensible to try to use the same orange for the peel and the juice, but it is
really more trouble than it is worth to try to peel a juiced orange or juice a peeled
orange. I usually use two oranges and eat the one that I took the peel from.
This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to
Christmas. It also survived quite well being mailed by parcel post from Indiana to
Print recipe, search
recipes, browse recipes, or see today's
Send mail to PastryWiz
with comments about this web site.
Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
Chocolate - the food of the Gods
Step-by-step cake decorating