Posts Tagged ‘Bernard Clayton’

Cranberries and Chocolate?

What do you do when a friend gifts you with five pounds of Callebaut Chocolate? I don't know about you, but I've been on a 'this would taste so much better if I just add some chocolate' kick. This cranberry nut bread recipe from Bernard Clayton's Complete Book of Breads (sans the chocolate) was a holiday tradition at our house when the kids were growing up; half of a bag of cranberries left over from Thanksgiving compelled me to dig it out again. Everything tastes better with a little chocolate, don't you think?

                              New Again Cranberry Nut Bread

2 cups all-purpose flour

1 cup sugar

1½ teaspoons baking powder

1 teaspoon salt

¼ cup shortening

¾ cup orange juice

1 tablespoon grated orange rind

1 egg, room temperature and beaten

1/2 cup chopped nuts

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped bittersweet chocolate (optional)

One large (9×5) or two small (7½ x 3½) loaf tins, greased or Teflon. If glass, reduce oven heat to 325

In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in the shortening until the mixture resembles coarse cornmeal.

In small bowl combine orange juice and grated rind with the beaten egg. Pour the liquid into the dry ingredients and mix just enough to dampen. Don't beat. Carefully fold in the nuts and cranberries.

Butter pan well, line the long sides and bottom with one length of wax paper, butter paper in place, for easy removal of the loaf. The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown.

While oven preheats to 350°, allow the filled pan to rest.

Bake in the the oven until the loaf tests done – when pierced in the center with a metal skewer or toothpick. If it comes out clean and dry, the loaf is baked. If moist particles cling to the pin, return the loaf to the oven for an additional 10 minutes. Test again.

Remove bread from the oven . Carefully turn from the pan, peel the wax paper away and cool on a metal rack. An easy way to remove the loaf is to turn the pan on its side, tug gently at the leading edges of the wax paper to work the loaf loose. Allow the loaf to age overnight before slicing.


Remember it's better to give than to receive. Double the recipe. And about that recommendation to let the loaf age overnight? Good luck with that!