Wisconsin Cranberry Bread

cranberry bread on plateweb

In a recent post I wrote about the annual cranberry festival in Warrens, Wisconsin. The recipe below is adapted from its Best of Cranfest cookbook. Lyda Lind of Pine River, Wisconsin, entered this festive bread in a 1990 competition.
I would never have thought of combining cranberries with coconut, but the combination would be a winner in any book. The bread makes a lovely holiday gift. Remember, we still have seven days (and nights) of Christmas left!
One friend told me she found the texture surprising. So don’t be worried if this bread is not like any quickbread you’ve had before. It feels more like a muffin or scone–crispy on the outside and chewy on the inside.
1-1/2 cups sugar
1/2 cup (1 stick) sweet butter
2 eggs, well beaten
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 cups flour
2 cups chopped cranberries (I just cut them in half)
1 cup white raisins
1 cup flaked coconut
1 cup pecans (optional—if you use them, cut the coconut back to 1/2 cup)
2 teaspoons vanilla
Preheat the oven to 325 degrees. Grease and flour 2 regular loaf pans or 5 small ones.
Cream together the sugar and shortening. Add the eggs and mix well. Stir in the cinnamon, baking soda, baking powder, and salt, and blend thoroughly.
Measure out the flour, and place 2 tablespoons of it into a bowl along with the cranberries, raisins, coconut, and pecans (if using). Mix well, and add this fruit mixture to the butter batter.
Blend in the remaining flour and the vanilla. You will have a fairly stiff batter. Spoon it into the prepared pans.
Bake the loaves until a toothpick inserted into the center of the batter comes out clean—about 55 to 60 minutes for the large loaves and 35 to 40 for the small ones.
Let the loaves rest in their pans for 10 minutes; then remove them and let them cool on a wire rack. Makes 2 large or 5 small loaves.

If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!

Subscribe to In Our Grandmothers’ Kitchens by Email.

Tags: , , , , , ,

5 Responses to “Wisconsin Cranberry Bread”

  1. Barbara says:

    Looks simple and tasty–and the hat is great!

  2. tinkyweisblat says:

    I couldn’t resist the final photo, even if it IS a little out of focus…….

  3. Grad says:

    You look very Christmas, Tink. I love your post on broccoli soup. My kids are always asking me to make mine, which is very similar to the one you posted. I add a little red pepper flakes, however, because they love the heat. And I always make stock from the turkey carcass. I have The Good Food cookbook by Jane Brody, and she has a marvelous recipe for turkey carcass soup. Oh, by the way, the Bean There Done That Casserole went over so well at work (nothing leftover to take home) I made it again on Christmas Eve to accompany the rib roast. Again – all gone. It is a real winner. Thanks for posting it.

  4. tinkyweisblat says:

    Yum to the hot pepper flakes! I’ve amended the recipe to include them. I was actually thinking of a little Creole seasoning, but we were rushing to the table (it was all I could do to snap a photo). I’m glad to hear that the Bean There done gone………..

  5. Susan says:

    Printed this one out, Tinky – looks yummy! Happy New Year!

Leave a Reply