Nutty Cranberry Cheddar Bread

This season, try a recipe that blends the best holiday flavors.

The combination of cranberries, orange and cheese makes this bread a real taste treat. I often give these lovely quick breads as gifts.
— Joan Hallford, North Richland Hills, Texas

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 cups all-purpose flour
    1-1/4 cups sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons shortening
    2 teaspoons grated orange peel

[/ingredients-left]
[ingredients-right]

  • 2 teaspoons grated lemon peel
    1/2 cup orange juice
    1 tablespoon lemon juice
    3 eggs, lightly beaten
    1-1/2 cups (6 ounces) shredded sharp cheddar cheese
    1-1/2 cups fresh or frozen cranberries
    1 cup chopped walnuts

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large bowl, combine the flour, sugar, baking powder,
baking soda and salt. Cut in shortening until well blended.
Stir in the orange peel and lemon peel. In a measuring cup,
combine orange juice and lemon juice; add enough water
to measure 1 cup. Add eggs and juice mixture to dry ingredients;
stir just until moistened. Fold in the cheese, cranberries
and walnuts.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Pour into three greased and floured 5-3/4-in. x 3-in. x 2-
in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool
completely. Makes 3 mini loaves.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest