The best Cranberry Bread I've ever eaten and so easy to make at home. The source for this recipe is from the 1973 edition of "A Cook's Tour of Shreveport - A Dash of the Old South"; Recipes collected and tested by The Junior League of Shreveport, Inc.
*See Kitchen Notes for more information.
Prepare a 8.5" x 4.5" bread pan (bottom measurements) by coating the inside with shortening or butter, then dusting lightly with flour.
Remove from oven and let set about 5 minutes.
Not much to add about this one. I didn’t make any changes to the original recipe other than dress up the instructions a bit. Below are the original instructions.
Sift dry ingredients. Add combined juice, rind, melted shortening and enough water to make 3/4 cup. Add beaten egg and mix. Fold in chopped nuts and cut up cranberries. Bake at 350 degrees for 50 – 60 minutes. (Wax paper in pans is a help.)
If you are curious to know if it can be made with dried cranberries, well apparently so! Check out Chef in Disguise who did make it with dried cranberries and it looks delicious!
Just a comment in case you don’t know: Shreveport is a city in the northwest corner of Louisiana, USA.
Recipe author: MJ of MJ's Kitchen