Classic Cranberry Nut Bread


This is the perfect answer to those extra fresh cranberries you might have around in the holiday season.   This recipe comes out of the 1965 “Favorite Eastern Star Recipes”, which is a Masonic order.  I collect vintage cookbooks and these are the recipe books I love the best, the ones pulled together by groups of women in churches or voluntary organizations.  I did make a few tweaks.  And my thanks to Margaret Skow of Sturgis SD!

Cranberry Nut Bread
2 C Sifted Flour
1 C plus 2 T Brown sugar
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1 egg, beaten
1 C orange juice
2 T butter, melted
1/4 C Milk
3/4 C Walnuts or Pecans, chopped
2 C fresh cranberries

2 T orange zest
1/2 C powdered sugar
1 – 2 T milk

Preheat oven to 350.  Melt butter and set aside to cool.  Sift dry ingredients together in a large bowl.  Make a well in the center of your dry ingredients.  Combine egg and orange juice and add to dry ingredients.   Add butter to water and pour mixture into well.  Stir only enough to moisten.   Add nuts, cranberries and stir.   Pour into well greased 9×5 pan and bake at 350 for one hour.   Cool thoroughly before releasing from pan, and glazing.   For glaze, whisk together ingredients and pour onto loaf after releasing from pan.

cranberry1Mixing cranberries in