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Misc: Cranberry Nut Bread

Source of Recipe

Crockery Cookery, by Mable Hoffman


List of Ingredients

2 c Cranberries, fresh
1 Apple, cooking
1/2 c Walnuts
2 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
6 tb Butter softened
1 Egg
1 tb Orange peel, grated
1/2 c Orange juice


Recipe

Put cranberries, apple and nuts through the coarsest blade of a food grinder and set aside. Combine flour, sugar, baking powder and salt in a deep bowl. Cut in butter until the size of peas. Stir in egg, orange peel and juice, and the cranberry apple mixture. Stir until blended.
Spoon into greased 2-quart mold or coffee cans. Cover with foil and tie. Place mold or cans on rack in slow cooker and pour 2 cups hot water into bottom of pot. Cover pot and cook on high for 2 1/2 to 3 hours.
Remove mold from pot and let stand for several minutes. Turn out on cooling rack. Serve warm with butter.