Cranberry Bread
Cranberry Bread is an moderately easy dinner. Made with 2 c. fresh cranberries, 1 2/3 c. sugar, divided, 1 c. water, 1/3 c. shortening and 2 large eggs, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Line a greased 9 x 5 x 3-inch loaf pan with wax paper.
Set aside.
Combine cranberries, 1 cup sugar and water in a saucepan. Cook over medium heat for 5 minutes, or until cranberry skins pop. Drain and set aside.
Beat shortening at medium speed until creamy, gradually adding remaining 2/3 cup sugar.
Beat well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda and salt; add to shortening mixture, alternating with banana, beginning and ending with flour mixture. Mix after each addition.
Fold in reserved cranberries and walnuts.
Spoon batter into prepared pan.
Bake at 350Β° for 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
Remove from pan.
Remove wax paper and let cool completely on wire rack.
Makes 1 loaf.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment