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Cheddar Walnut Cranberry Bread

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“What a lovely combination of ingredients! Mmmmm-mmmmmm! Adapted from Cook Now Serve Later cookbook by Reader's Digest. New England, Mid Atlantic, Canadian”
READY IN:
1hr 30mins
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat your oven to 350*F.
  2. In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
  3. In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
  4. Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
  5. To store:
  6. Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.

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