Cranberry Bread Recipe

 

cranberry bread recipe

This cranberry bread recipe is inspired, in part by cranberries rich history in America.  According to National Geographic the cranberry was a Native American superfood.  Our second grade grand-daughter is studying the Native American culture in school and has loved learning about how they lived in teepee’s, and made mocassins and clothing from hides.  Now we can add another tidbit to her education about how the Native Americans used cranberries.  They smoked the leaves, made tea, dried the berries and stored them for later, dyed clothing and caught rabbits with them.  Because the cranberry is chock full of antioxidents it is good for the heart, and is thought to aid in digestion.   New fur traders from Europe, learned from the Native Americans to make cranberries into pemmiken, to support them during the long winters, and was probably the first energy bar.

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We do love our cranberries, and try to use them in quickbreads, fresh cranberry orange relish and as the tart bite in the turkey stuffing.  Try this great cranberry bread recipe for a wonderful cranberry bread to serve or to give as a hostess gift.

Sift dry ingredients together:

2 c. flour

1 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

Combine in a cup:

juice of 1 orange

2 T. melted butter

1 beaten egg

Add boiling water to make 3/4 liquid.  I did a double batch and had to add about 3/4 c. of hot water to the liquid ingredients to make to the dough less stiff.  You many want to play with the proportions, since the juice of one orange can vary.  Just make the dough easy to stir and not as thick as a cookie dough.

Add 1 c. pecans or whatever nuts you prefer.  (I used pecans chopped finely)

1 c. cranberries, cut in half

Pour the mixture into 3 little loaf pans, or 1 regular bread pan and let them stand 20 minutes before baking. This old recipe from my mom or grandmom, said to push the dough into the corners of the pan so there is a hollow in the center, then bake 45-60 minuets at 350*.  The little loaves will be ready in the shorter time frame.  Remember to check the bread with a toothpick to see if it comes out clean.

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Enjoy your cranberry bread recipe and may you have a blessed Thanksgiving with family and friends,

Laurie

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