Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Saturday, March 19, 2016
Cranberry Pecan Bread Recipe
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
3/4 cup orange juice
2 cups fresh cranberries
1 cup pecans, chopped
Note: If you're using large cranberries, I would recommend chopping them in half, otherwise leave them whole.
In a large mixing bowl sift together the all-purpose flour, baking powder, baking soda and salt until combined. Mix in the granulated sugar and vegetable shortening. The dough will be lumpy and semi-dry. Beat in the large egg and orange juice until everything is well combined together. Fold in the fresh cranberries and chopped pecans until blended.
Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick baking spray. Pour bread batter into the loaf pan and then place it into a preheated oven. Bake for 35 to 45 minutes or until done. Remove and let bread cool in the loaf pan for 5 minutes before transferring it to a wire rack to finish cooling.