Thursday, December 18, 2014

{Recipe} Christmas Morning Cranberry Cheese Bread

I've mentioned our annual cranberry bread making tradition but never shared the recipe on the blog.
Until now!
You can see that our recipe card is well worn and used. I got the recipe from a coworker and we've been making this bread for over 20 years but only at Christmas time.  We always have it as part of our breakfast on Christmas morning.  We also give it out friends and family so we usually make a lot.  If the idea of cheese in a cranberry bread sounds weird to you, just give it a chance. It doesn't taste cheesy at all, it adds a richness to the bread but you can leave it out if you like.
(This will make one really big(9x5x3) loaf filled almost to the top or you can use foil loaf pans, filling them half way) It rises!
2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp freshly grated orange peel*(I use a box grater)
2 TBS shortening
Juice from one orange *(grate peel first)
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 beaten egg
1 cup cranberries (halved or chopped up in food processor)
1/3 cup finely chopped walnuts
Preheat oven to 350F.
Grease loaf pan(s).
A food processor really speeds up the process. We use it to grate the cheese and to chop up the cranberries and the nuts(not washing in between because it's all going to get combined anyway). Grate the orange peel on a box grater before juicing the orange.
Measure flour, sugar, baking powder, baking soda, salt and peel into a bowl. Cut in shortening. Add water to juice to measure 3/4 cup (or use orange juice), mix in with cheese and egg. Stir in cranberries and nuts.
Spoon batter into pan(s).   We fill the pans about half full of batter because it rises quite a bit. Bake 60-70 minutes or until toothpick inserted in center comes out clean.  If you're baking smaller sized pans, it will cook much faster so keep an eye on it.  This year's batch was 3 times the recipe and we got one large pan and nine mini foil pans out of it.  We've done up to 6 times the recipe in the past.
I just noticed that the card says to remove bread from pan and let loaf stand for at least 8 hours. We never do that.   It's delicious right out of the oven.  It does get better the next day though.  We let the pans cool and wrap them in plastic wrap and foil if we're freezing them.
Serve lightly toasted with a little butter if you want to be decadent. To be really decadent, spread butter on both sides and fry it up.  Makes a great breakfast, dessert or snack.
What's your Christmas morning traditional breakfast?

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Jules said...

This bread looks and sounds amazing! Yummy!

Tamar SB said...

Wow that sounds amazing!!

Clairejustine oxox said...

Whoo this looks amazing :)

Debbiedoos said...

WOW..what a yummy recipe Heather. I know it's good if you made it:) Merry Christmas to you and your family. XO

Jessica @ Barefoot by the Sea said...

Wonderful tradition! The spread looks delicious and I love how it's a labor of love that you share with your family! We always do a Christmas breakfast with a lot of fruit, Brie and the licious baguettes. It's a tradition my parents started when I was a girl and I love passing it along to my own children.

Becky said...

This does sound delicious! It reminds me of the cheddar apple muffins Katie makes :) Mike's mom always made monkey bread on Christmas morning, so we adopted that tradition, however, the last few years, we've gone over to my parents house later in the day and needed something a little more filling and have made an overnight crock pot casserole :)

carol l mckenna said...

Oh! Looks very relish! and fun photos!

Happy Holidays,
artmusedog and carol

Dawn Gross said...

Hmmmm! Looks delicious!

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