Appalachia Appalachian Food

Cranberry Fruit Bread

cranberry-fruit-bread recipe

Do you ever get in the habit of eating the same thing? Lately I’ve been eating a piece of toasted bread (of the sweet variety), an apple, a slice of cheese, and a slice of some sort of meat for dinner. I’ve pretty much been eating the simple meal since Christmas and haven’t gotten tired of it yet.

I’ve made honey nut bread, Christmas bread, and Ann Applegarth’s Irish Soda Bread. Over the weekend I was thinking I ought to switch things up a little and make a different kind of sweet bread.

I headed to my cookbooks and pulled out one of my favorites, “Cook and Love It A Collection of Favorite Recipes and Entertaining Ideas—Atlanta Georgia.”

Its one of those community type cookbooks and was created to benefit the Lovett School. I have no idea where the school is nor what kind of school it is. I don’t even know if it’s still in operation.

I was in 5th grade when Pap had his open heart surgery (three by-passes). Someone else from our area was in the same hospital as Pap was in Atlanta. They gifted Granny with the cookbook while she stayed with Pap during his recovery time.

From the time I started cooking, I was drawn to the cookbook and I believe I used it more than Granny did. After I was married I convinced her to give it to me by telling her she could always borrow it back. All these years later its still one of my favorite cookbooks.

I knew it would have a sweet bread recipe in it, and it did. You can see the Cranberry Fruit Bread recipe details above. It turned out very well and now I’m all set for for the week.

Tipper

Appalachian Cooking Class details

Come cook with me!

MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley

Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.

Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.

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11 Comments

  • Reply
    Melinda Kessler
    March 15, 2019 at 3:28 am

    Thanks!

  • Reply
    tmc
    March 4, 2019 at 3:43 pm

    Sounds delicious, but I’m a bread eater anyway, I can make a meal with 2 slices of bread with bread in the middle.

  • Reply
    Gigi
    March 4, 2019 at 2:42 pm

    Im definitely go na try this Tipper. I love all kinds of bread. Thanks for sharing it with us. God Bless!

  • Reply
    Janice Chapman
    March 4, 2019 at 1:52 pm

    This bread was a staple at Thanksgiving and Christmas for many years at my in-laws home. It is delicious!

  • Reply
    Ann Applegarth
    March 4, 2019 at 11:45 am

    Sounds to me like a mighty tasty supper!

  • Reply
    Cynthia
    March 4, 2019 at 11:21 am

    My cranberry bread recipe is nearly identical to yours, and it came out of a community cookbook. I double the recipe, and bake it in four small loaf pans which make nice gifts, and we have it for breakfast on Christmas morning, toasted with cream cheese.

  • Reply
    Quinn
    March 4, 2019 at 11:05 am

    That type of cookbook is the hardest thing for me to “declutter” even though I mostly haven’t opened one in about 20 years. Just seems like real people are right there in the book somehow, along with their favorite recipes.
    I think maybe I need to become less sentimental!

  • Reply
    Melissa Pappas (misplaced Southerner)
    March 4, 2019 at 9:47 am

    Yes, Tipper, Lovett School is definitely still in operation. It’s a rather ritzy “College Preparatory” school in the Dunwoody section of Atlanta. Basically, it’s a highfalutin’ high school. I used to live in another section of Dunwoody before moving to East Cobb. That bread sounds wonderful! Think I might try this as a breakfast bread! I know my hubby would love it.

  • Reply
    Shirl
    March 4, 2019 at 8:44 am

    I’m sure I would starve to death if that was all I ate for dinner. 🙂 The cranberry bread sounds wonderful. Thanks for sharing.

  • Reply
    Miss Cindy
    March 4, 2019 at 8:20 am

    I have an old community cookbook that I just love. I used it till the plastic binder wore out and my husband used knitting yarn to weave it back together so I could keep using it. I don’t cook much new stuff these days but if I do that community cook book is where I go.

  • Reply
    Donna W.
    March 4, 2019 at 8:08 am

    I make that same cranberry bread during the Christmas season, but I put powdered sugar icing on it. The sweetness of the frosting balances our the tart taste of the berries. I got the recipe from a relative, years ago.

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