FABULOUS CRANBERRY AND WALNUT BREAD-CONNIE'S
Everyone loves this treat! A friend gave me this recipe fifteen years ago. The recipe makes four loaves and can easily be doubled. I've made them every Thanksgiving and given them to neighbors and friends. These are baked in small loaf pans and must rest in the refrigerator for 24 hours before slicing. Enjoy!
Provided by Connie Ottman
Categories Savory Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Sift flour, salt, baking powder, baking soda, and sugar together twice.
- 2. Mix together juice of 1 orange, orange zest, Crisco, butter, and enough boiling water to make 1 cups. Must be boiling to melt Crisco. Mix well. Add to dry ingredients and beat well.
- 3. Add beaten egg, nuts and cranberries to mixture. Mix well.
- 4. Pour half way up small loaf pans that have been greased and flour.
- 5. Bake at 325 degrees for 1 hour.
- 6. Remove from pans after 5 minutes and cool on cooling rack.
- 7. When throughly cooled, wrap in wax paper and store in refrigerator.
- 8. Do not cut for at least 24 hours.
- 9. Enjoy!
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