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Cranberry Fruit Nut Bread

Course: Quick Breads


  • 1 Cup Fresh or Frozen Cranberries Coarsely Chopped
  • 1/2 Cup Nuts Chopped
  • 1 Tablespoon Orange Peel Grated
  • 2 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 2 Tablespoons Shortening
  • 3/4 Cup Orange Juice
  • 1 Egg Well Beaten


  • Preheat oven to 350 degrees. Generously grease and lightly flour a 9x5x3-inch loaf pan.
  • Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, salt, baking soda, and baking powder. Cut in shortening. Stir in orange juice, egg and orange peel just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
  • Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf.


Dried cranberries may also be used.