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Cranberry bread #3

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Categories: Breads, Crockpot



DEIDRE-ANNE PENROD--FGGT98B Cranberry Bread 2 1/2 to 3 hours This is a Cape Cod specialty. In the restaurants there, a basket of sliced cranberry bread is served with each meal. It's best buttered and eaten fresh, but leftovers -toasted and buttered - make a wonderful breakfast food. Cranberry Bread freezes well and keeps fresh for many days in the refrigerator if well wrapped in plastic. To Cook: A quarter cup at a time, chop the cranberries in the blender on low. Don't puree them, which is what will happen if you blend them too long. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. With two knives, cut the butter into the flour mixture until it looks like coarse meal. Combine the egg, orange peel, and orange juice and stir into the flour mixture until well blended. Fold in the cranberries and the walnut meats. Turn into a greased 2-quart mold. Cover with a loosely fitting plate. Place the mold on a rack or trivet in the slow cooker. Cover the cooker, but prop the lid open a fraction with a tooth- pick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick inserted in the center comes out clean. Cool the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 5 to 6 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie