Recipe: Elenore’s Cranberry Bread | Food & Drink News | St Louis

Recipe: Elenore's Cranberry Bread |  Food & Drink News |  St Louis
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cranberry bread.

Elenore, a mother of four, three girls and a boy, was Andrew Hargis’ maternal grandmother. Married in 1947, Elenore was the wife of a World War II cargo pilot turned local printer. On top of her love of bridge games and pure whisky, Elenore was blessed with a knack for cooking all things delicious.

“She was such an incredible cook,” Hargis recalled. “She grew up in Oklahoma City and came from a family with strong traditions, including family recipes, and I was lucky that she passed those on to my mom.”

Elenore’s Cranberry Bread recipe is a family favorite that is often made for special celebrations.

“We ate it every Christmas morning before opening gifts,” says Hargis. “It’s warm and soft and sweet. I can smell it now as I describe it.”

While Hargis likes to eat the bread plain, his father enjoys it slathered in butter.

“L [recently ran] a marathon in Memphis, and my mom sent my dad to meet me at the finish line with a piece of cranberry bread,” he says. “I couldn’t have been more excited.”

2 cups of flour
1 cup of granulated sugar
½ tsp salt
½ tsp baking powder
½ tsp baking soda
2 tbsp oil
¾ cup mixture of orange juice, ¼ cup warm water, 2 tablespoons oil and 1 orange peel – all this together should equal ¾ cups and is eyeball. (It’s a family recipe, right?)
1 egg
1 cup nuts, dealer’s choice
1 cup cranberries, sliced

Preheat the oven to 350 degrees.

Sift together the dry ingredients (flour, sugar, salt, baking powder and baking soda).

Pour orange juice, warm water and oil into a measuring cup – should equal ¾ cup.

Add to dry ingredients.

Add a well beaten egg and mix.

Mix nuts and cranberries.

Divide the mixture into two small greased loaf pans.

Bake at 350 degrees for one hour.

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