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Cranberry Orange Nut Bread

2 cups fresh or frozen cranberries
1/2 cup walnuts
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp butter or margarine
1 egg
1 tbsp grated orange peel
1/2 cup orange juice


Grease 9*5 inch loaf pan with shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at Setting #4 while mixing ingredients.

Grind cranberries and walnuts with coarse blade of food chopper. In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter to form a coarse mixture. Make an indention in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in pot.

Cover and bake at Setting #4 for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places, including center. If cake tester comes out clean, then bread is done. If batter clings to tester, continue baking for 15 minutes intervals. Cook loaf in pan for 15 minutes, then remove and cool completely. Cool loaf in pan for 15 minutes, then remove and cool completely on rack before slicing. Makes 1 1/2 pound loaf.

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