Try this Grandma Mackays Cranberry Bread recipe, or contribute your own.

Still searching for what to cook ?

Name: Grandma Mackays Cranberry Bread
Prep time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 Egg beaten; 1 1/2 ts Baking Powder; 2 tb Shortening; 1 c Walnuts or pecans,; 2 c Flour, all-purpose; 1 c Cranberries, halved; 3/4 c Orange juice (juice; 1/2 ts Baking soda; 1 c Sugar, granulated; 1 ts Salt; 1 tb Orange peel, grated

Find the most delicious recipes here

INGREDIENTS

1 Egg ; beaten
1 1/2 ts Baking Powder
2 tb Shortening
1 c Walnuts or pecans,
2 c Flour, all-purpose
1 c Cranberries, halved
3/4 c Orange juice (juice
1/2 ts Baking soda
1 c Sugar, granulated
1 ts Salt
1 tb Orange peel, grated

Loaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm. NOTES: * A festive cranberry-orange nut-bread -- My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and weve made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Bakers Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. : Difficulty: moderate. : Time: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. : Precision: Measure carefully. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Copyright (C) 1986 USENET Community Trust

NOTES

Alert editor

Grandma Mackays Cranberry Bread

1  Egg beaten
1 1/2 ts Baking Powder 
2 tb Shortening 
1 c Walnuts or pecans, 
2 c Flour, all-purpose 
1 c Cranberries, halved 
3/4 c Orange juice (juice 
1/2 ts Baking soda 
1 c Sugar, granulated 
1 ts Salt 
1 tb Orange peel, grated

Preheat oven to 350 degrees F.  Grease the bottom, but not the sides, of  two small loaf pans.    In a large bowl, sift together all the dry ingredients (flour, sugar,  baking powder, baking soda and salt). Blend very well.    Mix together the orange juice, orange peel, melted shortening and beaten  egg. Mix only enough to blend uniformly. Mix in the cranberries and the  nuts; stir gently. Pour the mixture into the loaf pans. Push it to the  corners, leaving the center slightly hollow.    Bake about an hour at 350 degrees F.  The loaves are done when a toothpick  inserted in the middle comes out clean. Cool completely before cutting. Do  not try to serve warm.    NOTES:    *  A festive cranberry-orange nut-bread -- My grandmother MacKay clipped  this recipe from the 1951 edition of the Pillsbury Bake-Off competition  recipes, and weve made it a family tradition ever since. From time to time  my mother and I have both tried to improve on the recipe, but it appears  that the recipe is already perfect; every variation we have ever tried has  been disappointing by comparison.    When I was a boy, before the invention of the food processor, making this  bread required cutting the cranberries in half by hand, with a knife, and  the person who brought 4 loaves of cranberry bread to the family  Thanksgiving meal was more welcome than the person who brought the turkey.  Now, between Bakers Secret loaf pans and Cuisinart slicer blades, you can  knock out 8 perfect loaves of the stuff while watching one episode of  Sesame Street.  My grandmother still cuts each cranberry in half with a  paring knife, and hers still tastes better than mine. Yield: 2 small  loaves.    *  It takes practice to know when to stop mixing the dough. If you mix too  much, the bread gets a chewy texture to it, whereas it should have a very  crumbly consistency, like a muffin or cornbread.    *  It really makes a difference in the texture of this bread to use a  shortening that is solid at room temperature, like Crisco. It really makes  a difference in the flavor to use fresh orange-peel and not powdered. I  prefer walnuts to pecans.    *  It might seem sensible to try to use the same orange for the peel and  the juice, but it is really more trouble than it is worth to try to peel a  juiced orange or juice a peeled orange. I usually use two oranges and eat  the one that I took the peel from.    *  This bread keeps well in the freezer. Specifically, it keeps from  Thanksgiving to Christmas. It also survives quite well being mailed by  parcel post from Indiana to Maryland.    : Difficulty:  moderate.  : Time:  10 minutes preparation if you have a food processor, 2 hours  baking and cooling.  : Precision:  Measure carefully.    : Brian Reid  : DEC Western Research Laboratory, Palo Alto, California, USA  : reid@decwrl.DEC.COM    -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid    : Copyright (C) 1986 USENET Community Trust

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Loave (328g)
Recipe Makes: 2 Loaves

Calories: 1349
Calories from Fat: 442 (33%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 23.7g
Cholesterol 110.5mg		34 %
Sodium 626.8mg		22 %
Potassium 520.4mg		14 %
Total Carbohydrate 206.6g		61 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 198.5g
Protein 30.1g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1349

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe