Wednesday, December 11, 2013

Cranberry Nut Bread {Egg-free, Dairy-free}

This is an adaptation of a recipe my mother-in-law has made for years.  It is a Thanksgiving and Christmas tradition to enjoy some of this yummy bread during the holidays in our family.  I have already made and eaten too much of this bread three times this month!   Coincidentally, the bag of cranberries I bought had enough to make three recipes.  

Note, you can freeze the fresh cranberries.  I would cut them in half prior to freezing then thaw just before using them in your recipe.  They do soften as they thaw and they are much easier to cut in half when they are still firm. 

We have always made this bread in a loaf form.  This year, I also tried making it in a square cake pan and topped it with a glaze.  I thought that would be a more fun way to serve it for a breakfast bread and took it to a ladies Christmas brunch this morning.  We love it both ways!!

One bag of fresh cranberries, typically has three cups of cranberries in it, enough for three loaves of bread.  If you are looking for another way to use up the cranberries try these Cranberry Orange Muffins (EF, DF).  They freeze really well.  If you like this recipe, you may also like  Banana Nut Bread (EF, DF).

Cranberry Nut Bread Loaf

 Cranberry Nut Breakfast Bread with Glaze

 A cut piece of cranberry nut breakfast bread with glaze.

Cranberry Nut Bread

2 c flour
1 c sugar
2 t baking powder
1 t soda
½ t salt
Juice from one orange (about 1/3 c)
Freshly grated rind from one orange (about 1-2 t)
¼ c shortening in measuring cup add ¾ c boiling water until get 1 c
1 c chopped nuts
1 c cranberries, cut in half

Preheat oven to 350o.  Grease 9 inch loaf pan with vegetable shortening.  Mix liquid with dry ingredients.  Stir in nuts and cranberries.  Spread in prepared 9 inch glass loaf pan.  Bake about 60 minutes.  Cool in pan before removing. 

To make as square breakfast bread:
Preheat oven to 350o.  Grease 8 inch square pan with vegetable shortening.  Reserve 2 T of the orange juice.  Mix liquid with dry ingredients.  Stir in nuts and cranberries.  Spread in prepared 8 inch square pan.  Bake about 40 minutes.  For glaze, combine 1 c powdered sugar and 2 T orange juice. Spread glaze over bread while still warm in pan. Cool.

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