Ingredients
Dry
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon grated orange rind
- 1/2 cup chopped walnuts
- 2 cups fresh cranberries
Wet
- 3/4 cup orange juice
- 1/4 cup canola oil
- 1 beaten egg
Lemon Glaze
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
Instructions
Preheat oven to 350°F
- Grease and flour a a 9x5” loaf pan.
- Mix well all dry ingredients except walnuts and cranberries.
- Mix wet ingredients together and then mix in with dry just enough to dampen. Do not overwork.
- Fold in cranberries and walnuts.
- Transfer the mixture to the loaf pan and bake for 50–60m until a cake tester comes out clean.
- Allow to cool.
- Mix glaze ingredients together.
- When loaf is cool, turn onto wire rack.
- Brush glaze on all sides of loaf.
- Keeps well in the refrigerator.
Comments
Bunny’s granddaughter Robin, added the lemon glaze to create a “fancier” loaf for hostess gifts or entertaining company, but it is also delicious without it.
A sprinkling of coarse sugar on the top of the loaf before baking can be nice instead of the glaze.
Historical Record
This recipe was passed down to Robin in the 1990’s at the same time as Grandma’s “infamous” Nut Loaf.