Serves: 15
Total Calories: 175
In large bowl mix together flour, sugar, baking powder salt and baking soda. Add orange juice, egg, shortening, and orange zest into the dry ingredients. Mix well until blended. Stir in cranberries and nuts.
Turn into a greased 10- inch Dutch oven. Position the Dutch oven over 6 briquettes, place lid on oven with 13 briquettes.
Bake 55 – 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool 10 minutes and tip bread out of pan.
Note: Berries are very seasonal. They show up in the store about late October and last just past the New Year. Buy a few bags and freeze then for a great summer treat.
This Cranberry Orange Nut Bread recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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