Cranberry Nut Bread

Yes, I know it's not the season, but hey, at least you will have this recipe in advance. The cookbook is going, but the recipe is now yours! My favorite cranberry nut bread recipe is very similar, but the quantities are just a little different. This recipe comes to you from the Minneapolis Tribune 3rd annual food contest back in the 1980s (before it became part of the Strib). This particular version was provided by Joyce Bruce of Redwood Falls, MN

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1 to 2 cups chopped cranberries

Sift together flour, sugar, baking powder, soda and salt. Cut in the shortening until the mixture resembles course corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients. Mix just enough to dampen. Carefully fold in chopped nuts and cranberries.

Spoon into a greased lost pan, 9 x 5 x 3 inches. Spread corners and sides slightly higher than the center. Bake at 350 degrees about 1 hour until the crust is golden brown and a toothpick inserted comes out clean. Let rest 5 minutes. Remove from pan and cool on the rack.

I often make smaller loaves and then wrap in foil as gifts. Freezes well.

Notes: If you don't have the orange rind, you can skip it, but it really adds to the flavor. Unlike lemons, freshly grated orange rind can be quite bitter depending on the orange, so don't be afraid to just use the dried stuff.