Cranberry Walnut Bread

By: Sheilah Kaufman

It's officially fall, and with fall comes the desire for fall dessert breads. My personal favorites are Pumpkin bread, Zucchini bread, and this recipe for Cranberry Walnut bread. Prepare this tangy bread in the fall when fresh cranberries are available. As long as you are making it, double or triple the recipe and freeze for future use or hostess gifts.

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup shortening
  • 1 tbsp. grated orange rind/zest
  • 3/4 cup fresh squeezed orange juice
  • 1 large egg, well beaten
  • 1/2 cup chopped pecans
  • 2 cups fresh cranberries, chopped

Preheat the oven to 350°F.

In a large bowl, sift together all the dry ingredients. Cut in the shortening until the mixture resembles coarse corn meal.

Combine the orange juice, grated rind, and egg in a small bowl and add all at once to the dry ingredients. Mix just enough to dampen them.

Fold in the pecans and cranberries, mixing just until combined.

Pour into a greased 9-x5-x3 -inch loaf pan and bake for an hour, or until loaf tests done.

Cool thoroughly on a wire rack, wrap in foil or place in a freezer bag and refrigerate overnight for easier slicing (or freeze).

Serves 10 - 12.

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SHEILAH KAUFMAN - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here