01 November, 2011

Cranberry Walnut Bread | Good Housekeeping Cookbook (1963 Edition)


Cranberry Walnut Bread ingredients
Makes 1 loaf
2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
1 egg
1/3 cup orange juice
1 tsp grated orange rind
3 Tbsp white vinegar plus enough water to make 2/3 cup
1/4 cup melted shortening
1 cup halved or coarsely chopped raw cranberries
1 cup chopped walnuts

Notes: Let rest overnight before slicing. This recipe freezes well.

Directions
Start heating oven to 350ºF. Grease a 9- x 5- x 3-inch loaf pan.

In mixing bowl, sift flour, soda, salt, sugar.

With fork, beat egg; stir in orange juice and rind, vinegar-water mixture, shortening. Add, all at once, to flour mixture; stir just until all flour is moistened.
Add cranberries and walnuts; turn into pan.

Bake 60 to 70 minutes, or until cake tester, inserted in center, comes out clean.
Cool in pan 10 minutes; remove.

Cool overnight before slicing.


This Cranberry Walnut Bread recipe is from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 484.

1 comment:

  1. Been making this since 1963. Never gets old. always gets rave reviews. Great with orange/cranberry flavored cream cheese!

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