Mum's Cranberry Bread
Recipe: #15452
November 01, 2014
"This was the main kind of quick bread my mother made. She gave it as a gift frequently because it was so well loved. Sweet but not overly so. We ate it cold like cake (though it has more texture than cake) or toasted with butter on it. If you don't have orange juice on hand, you can simply use another 1/2 c milk, but it's definitely better with the orange juice. She never included nuts, nor do I, but I suppose there's no reason not to if that's what you prefer."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (85.6 g)
- Calories 210.7
- Total Fat - 2.2 g
- Saturated Fat - 0.8 g
- Cholesterol - 19.1 mg
- Sodium - 333.2 mg
- Total Carbohydrate - 43.6 g
- Dietary Fiber - 1.3 g
- Sugars - 18.5 g
- Protein - 4.3 g
- Calcium - 134.4 mg
- Iron - 0.7 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the flour, sugar, baking powder and salt (sift them together if not using pre-sifted flour).
Step 2
Add the cranberries, grated rind, shortening, egg, milk and orange juice.
Step 3
Mix well, but not too long.
Step 4
Bake in a greased 2-lb loaf pan for about 1 hour in a preheated 350°F oven, until a fork inserted comes out clean.
Tips
No special items needed.
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