Recipe by Sydney Mike
The tangy taste of cranberries is great, but then combine that with both vanilla chips & the citrus of orange & lemon, well . . . ! This recipe, now somewhat tweaked, comes from Taste of Home Best Holiday Recipes, 2008!
Top Review by Chef PotPie
Wow Mike! This has become a staple in my holiday gift baskets for 3 years now, and I was just looking here and assembling my supplies to bake tomorrow, and realized I never gave a review! Absolutely everyone loves this lovely cakey bread, and I'm always sure to make enough that I have plenty here at home, too. It's delicious! And pretty also! I use a heaping cup of fresh cranberries, (large ones cut in half), and then an additional 1/2 cup of the white 'chocolate' chips with them to the batter. I bake small gift loaves, and bake 3 at a time for about 45 minutes, (checking for doneness with toothpick), and they come out beautifully moist. I've had great success wrapping them well in plastic and freezing them for 3 weeks prior to gifting with no ill effects. This is a wonderul recipe, and I thank you for sharing it!
- 1⁄2 cup butter flavor shortening
- 1 cup granulated sugar
- 3 large eggs
- 1⁄2 cup buttermilk
- 3 tablespoons orange juice
- 1 teaspoon lemon zest, minced
- 1 teaspoon vanilla extract
- 1⁄2 cup vanilla chip, melted, cooled
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups dried cranberries
Directions See How It's Made
- Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
- In large mixing bowl, cream shortening & sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk, orange juice, lemon zest & vanilla.
- Stir in melted chips.
- In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
- Stir in cranberries.
- Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
- Cool 10 minutes before removing from pan & cooling completely on wire rack.