Best Bread EVER
I've made this bread typically around the holidays and it's always the first thing to disappear. Both adults and children cannot get enough of it.
I tend to play with recipes and for this one, to make sure it is soaked with flavour, instead of just juicing an orange, I make sure I add back in all of that pulp but additionally cut up an entire orange and incorporate that directly. I increase the amount of cranberries to 2 cups and the nuts (I use pecans) to 1 cup. Shortening I will not use so I change that out for all natural palm shortening.
The longer this bread sits, the more flavourful and moist it becomes. It ships very well which makes for a great gift across the miles, and is a beautiful addition to any savory entree. The options of how to use this bread are endless. The orange and cranberry are a beautiful combination for any time of year but they seem to add a bit of warmth to the cold winter months.
Classic Cranberry Nut Bread
I found this recipe several years ago. I had it in a favorites book and since remodeling my home am unable to find it. I knew the company would have it. The bread is very moist and delicious. You will love it too.
3 Decades of Proof
I've used this recipe for many years, most often with Alaska's lowbush cranberries (lingonberries). The orange zest is part of what brings out and balances the flavors. It's a wonderful recipe.
A Family Favorite
My mother made this recipe for many years and I have been using it for over 40 years. The only thing I do differently is use 2 tablespoons of corn oil in place of the shortening.
this is easy to make. The flavor is amazing.