Dorothys Cranberry Bread Recipes

THE BEST CRANBERRY BREAD EVER

Steps:

• Preheat the oven to 325 F. degrees
• Lightly grease non stick bread pan with butter.
• Sift together dry ingredients into a large bowl.
• In a separate small bowl mix the egg, butter, hot water, orange juice and orange zest: stir until moistened.
• Mix the wet ingredients into the dry ingredients until just moistened.
• Fold in cranberries.
• Spread into a large greased loaf pan.
• Bake 60 minutes in a preheated 325 degrees oven.
• Cool completely on a wire cooling rack in the pan before slicing.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel and orange juice all at once.
• Stir just until mixture is evenly moist.
• Fold in raisins and cranberries.
• Spoon into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 F for 1 hour and 10 minutes or until a toothpick inserted into the centre comes out clean.
• Remove from pan and cool on a wire rack.
• If you like, you can substitute cranberries for the raisins to have an all cranberry bread.

BETSY'S LEMON-CRANBERRY BREAD

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice & peel.
• Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• Stir in cranberries and nuts.
• Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans to wire rack.
• With a toothpick or skewer, poke 12 holes into each loaf.
• Cool bread completely.
• Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.