Cranberry Walnut Bread | Good Housekeeping Cookbook (1963 Edition)

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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.