Festive Cranberry Bread

This recipe appeared in the Dec. 23, 1965 edition of the Lewiston (Maine) Evening-Journal.

“It adds a deliciously cheerful touch to many winter occasions.”

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Festive Cranberry Bread

2-1/2 cups sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups cut fresh cranberries
1/2 cup chopped nuts
1-1/4 cup sugar
1 egg, slightly beaten
1/2 cup orange juice
1/3 cup lemon juice
2 Tbsp. melted shortening

Sift together flour, baking powder, baking soda and salt; mix in sugar. Combine beaten egg, orange and lemon juices and shortening. Add to dry ingredients; stir only until moistened. Fold in cranberries and nuts. Pour into a greased 9 x 5″ loaf pan. Bake at 350 degrees 1-1/4 hours or until well done.


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