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fabulous cranberry and walnut bread-connie's

(3 ratings)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

Everyone loves this treat! A friend gave me this recipe fifteen years ago. The recipe makes four loaves and can easily be doubled. I've made them every Thanksgiving and given them to neighbors and friends. These are baked in small loaf pans and must rest in the refrigerator for 24 hours before slicing. Enjoy!

(3 ratings)
yield 4 loafs
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For fabulous cranberry and walnut bread-connie's

  • 2 c
    flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
    sugar
  • 1
    orange
  • 1
    orange zest
  • 1 Tbsp
    crisco
  • 3 Tbsp
    butter
  • 1 c
    boiling water
  • 1
    egg, room temperature, well beaten
  • 1 c
    chopped walnuts
  • 1 c
    raw cranberries, chopped

How To Make fabulous cranberry and walnut bread-connie's

  • 1
    Sift flour, salt, baking powder, baking soda, and sugar together twice.
  • 2
    Mix together juice of 1 orange, orange zest, Crisco, butter, and enough boiling water to make 1 cups. Must be boiling to melt Crisco. Mix well. Add to dry ingredients and beat well.
  • 3
    Add beaten egg, nuts and cranberries to mixture. Mix well.
  • 4
    Pour half way up small loaf pans that have been greased and flour.
  • 5
    Bake at 325 degrees for 1 hour.
  • 6
    Remove from pans after 5 minutes and cool on cooling rack.
  • 7
    When throughly cooled, wrap in wax paper and store in refrigerator.
  • 8
    Do not cut for at least 24 hours.
  • 9
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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