Every once and a while I will receive an email from someone who reads my blog telling me how much they enjoy it. That is really heart warming – since many bloggers are aware that there are more than just those who comment who read. I have had a few email exchanges with one self labeled “fan” (Ed) in particular who recently sent me a recipe for his grandmother’s cranberry nut bread. It was really perfect timing as I was thinking about making some myself after having had some at my mother’s home just last weekend!
The bread is still warm in these photos because Grumpy couldn’t wait to have it cut into so he could EAT IT. He promptly took 3 pieces of the bread, buttered it, then sat in his recliner to enjoy. :o)
Below is the email with the recipe. I am adding some instruction as this recipe came to me as many of my grandmother (and mother’s!) recipes do. With ingredients but no instruction! ;o) Thank you Ed for taking the time to send me the emails & recipe! I appreciate knowing you are out there reading my blog! I didn’t have the Bogg’s cranberry liquor to add – but I sure wish I did have because it sounds like a great addition to the recipe!
here is my favorite teabread recipe, about 70 years old, and from my mother.
2 C flour
1 C sugar
1/2 t salt
1/2 t baking soda
1 1/2 t baking powder
2 T melted shortening
2 T hot water
1/2 C orange juice
1 C cranberries (crushed or popped)
1/2 C chopped walnuts
grated orange rind
1 large Pyrex loaf pan 325 1 hour or 2 small 45 min.
when a butter knife comes out clean, it’s done.
I sometimes add a bit of Boggs cranberry liqueur. I have also made it with pears and hazelnuts. The aroma when you take the pan out of the oven is heavenly. I am eating some now.
I mixed the dry ingredients (flour through baking powder). When I measured the flour I used the spoon & sweep method. I then blended the wet ingredients (egg through orange juice) together well and then carefully mixed the dry (including the cranberries and walnuts)into the wet ingredients until just moist. Baked as instructed.