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Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1/2 cup vegetable shortening, plus more for greasing pan; 1 1/2 cups chopped pecans; 1 1/2 cups halved cranberries (fresh or thawed if frozen); 1 1/4 cups sugar; 3 cups sifted all-purpose flour; 4 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons grated lemon zest; 2 large eggs; 1 cup milk

The Spruce Eats

This elegant cranberry bread is the perfect treat to make in advance and then serve for brunch or during afternoon tea.

Ingredients

1/2 cup vegetable shortening, plus more for greasing pan

1 1/2 cups chopped pecans

1 1/2 cups halved cranberries (fresh or thawed if frozen)

1 1/4 cups sugar

3 cups sifted all-purpose flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons grated lemon zest

2 large eggs

1 cup milk

Method

Gather the ingredients.

Grease and flour a tube or Bundt pan, or coat with cooking spray.

Sprinkle 1/2 cup of the pecans evenly over bottom of pan.

Mix cranberries and 1/4 cup of the sugar in a small bowl; let stand while preparing batter.

Sift flour, remaining 1 cup sugar, baking powder, and salt into a large bowl.

Cut in shortening with a pastry blender or fork until mixture resembles a coarse meal.

Stir in the remaining pecans and lemon zest.

In a small bowl, whisk together eggs and milk.

Add all at once to flour mixture; stir just until moist.

Stir in sugared cranberries.

Spoon onto prepared pan; spread top until even.

Bake at 350 degrees F. for 1 hour and 10 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on a rack 10 minutes. Loosen around edge and center with knife; turn out onto rack. Cool completely.

Wrap loaf tightly. Store overnight at room temperature to allow flavors to meld and make slicing easier.

Serve and enjoy!

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