Cranberry orange sweet bread has been a staple at our family Thanksgiving meals for as long as I can remember. While we always baked it for Thanksgiving, I think it would make a lovely addition to any winter celebration table, as well.
Recently I asked my mother where she had gotten this recipe from, as I had gotten it from her and didn’t know the original source. She told me that the recipe has been in the family for a couple of generations, and she doesn’t know where it came from before that. In any case, this bread is a tradition that I am more than happy to carry forward!
The sweet bread is more like a cake than a traditional bread. It has no yeast in it and is raised with the aid of baking soda and baking powder. It’s so good, wonderfully flavorful, and has definitely withstood the test of time.
- 2 cups flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 shortening (I used butter)
- 3/4 cup orange juice
- 1 Tbsp grated orange rind
- 1 egg
- 1/2 cup chopped nuts (I used almonds)
- 2 cups fresh cranberries, chopped
Oven temp: 350F
Whisk together flour, sugar, baking powder, baking soda and salt. Cut in 1/4 shortening (butter).
Combine orange juice, grated orange rind, and one well-beaten egg.
Pour all at once into dry ingredients, mixing just enough to dampen.
Carefully fold in chopped nuts and chopped cranberries.
Put in greased bread pan and bake at 350F for one hour till toothpick comes out clean.