blizzard flurry of big, fat snow flakes was the perfect accompaniment to fresh, out-of-the oven cranberry nut bread. Now it’s all a lovely memory. Here’s the recipe so that you can create your own memories.
This recipe is of the pass-along type: from Aunt Margaret’s dear friend, Ann, to Grandmother Rachel to Aunt Margaret to me to you and . . . I barely grabbed the picture before it all disappeared.
CRANBERRY NUT BREAD
2 cups unbleached flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
Juice of one orange with enough water to make 1 cup liquid
Grated rind of one orange (about two tablespoons)
2 tablespoons shortening, melted
1 large egg, beaten
1 cup chopped pecans
2 cups coarsely chopped cranberries
Sift first 5 ingredients together into a large bowl. Add liquid and beaten egg. Blend well. Add chopped pecans and cranberries.
Bake in a greased loaf pan at 325 degrees for 1 hour. Let cool in pan about 15 minutes before removing from pan. Wrap in foil or plastic wrap for 24 hours before cutting and serving.
Obviously, the bread was consumed straight from the oven. I’m sure that it would have been even better 24 hours later.
I reduced the sugar to 3/4 cup, and replaced 1 tablespoon of flour with 1 tablespoon of wheat germ.