Cheddar Cranberry Bread

This is a wonderful bread, perfect for the holidays. My "birthday buddy," Mary Stark, gave me the recipe, which I tweaked a little to suit my taste.

Yummy by itself, it tastes great with cream cheese, too!


Ingredients

3 cups sifted all-purpose flour
1 1/3 cups sugar
2 ¼ teaspoon baking powder
1 ½ teaspoon baking soda
Dash of salt
Grated rind of 1 orange (about 2 tablespoons)
Grated rind of 1 lemon (about 2 teaspoons)
1/3 cup cold vegetable shortening (or unsalted butter)
Juice of 1 orange and 1 lemon, plus enough water to make 1 1/8 cups
1 ½ cups shredded sharp cheddar cheese
2 eggs, lightly beaten
1 ½ cups fresh or frozen (raw) cranberries, coarsely chopped
1 cup coarsely chopped walnuts or pecans, about 4 oz. shelled (optional)


Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.

Sift together flour, sugar, baking powder, baking soda and salt. Stir in the orange and lemon rinds. Cut in the shortening or butter until mixture resembles a coarse meal.

In medium bowl, stir together the mixed juices, cheese and eggs. Add to the flour mixture, stirring until just combined (do not overmix). Fold in the cranberries and nuts, if using them.

Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool upright in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.