Yes, I’m already working on things that need planning for Christmas. Sure, it is two months away BUT, It is ONLY two months away! I’ve been lining up my recipes and making sure to slowly accumulate the necessary supplies needed for the holiday baking. This is a good recipe for a festive addition to breakfast or giving as a homemade gift.
Merry Christmas Cranberry Bread
2 cups sifted, all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
3/4 cup orange juice
1 well-beaten egg
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/4 cup diced green maraschino cherries
1/2 cup toasted, chopped pecans
Preheat oven to 350 degrees.
Sift together dry ingredients. Cut in the shortening until it is roughly broken up into the dry ingredients. Blend together the orange juice, egg, and vanilla. Add to the dry ingredients and mix to moisten. Fold in the cranberries, cherries, and nuts. Bake in vegetable oil sprayed 9×5-inch bread pan for 45-60 minutes. Use a toothpick to test the middle of the loaf. If there is still wet dough, bake longer. Cool for 15 minutes and then remove from pan to finish cooling on a rack. A lemon glaze wouldn’t be frowned upon!
You can also bake the batter in cupcake tins for individual portions. Just remember to reduce the baking time.