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Cranberry Batter Bread


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Cranberry Batter Bread


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Cranberry Batter Bread


  • Prep Time : 30 min
  • Cook Time : 40 min
  • Ready Time : 1 hour, 10 min


2 servings


  • 1 envelope active dry yeast
  • 1/2 cup lukewarm water (105°F)
  • 1 teaspoon sugar
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 teaspoons salt
  • 1 cup milk, scalded
  • 4 eggs, lightly beaten
  • 8 cups bread flour
  • 3 cups cranberries, coarsely chopped
  • 1 cup raisins



  1. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.
  2. Stir shortening, sugar, and salt into scalded milk; cool to lukewarm.
  3. Add milk mixture and eggs to dissolved yeast, mixing thoroughly.
  4. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon.
  5. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
  6. Spray 2 9×5-inch loaf pans with non-stick vegetable spray.
  7. Stir cranberries and raisins into the batter until well blended.
  8. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.
  9. Preheat oven to 375. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.
  10. Remove from pans; cool completely on a wire rack.
  11. Makes 2 loaves

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