I love the texture (very moist) and flavour of my grandmother's cranberry bread, but it always sink in the middle after it comes out of the oven. I don't remember this happening to her loaves, but it has been 15-20 years since I had one made by her.
Here's the recipe:
1/4 c shortening
1 c sugar
3/4 c orange juice (I use undiluted frozen concentrate that has defrosted)
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 c chopped cranberries
Cream sugar and shortening, add egg and mix until fully incorporated. Mix in dry ingredients and juice alternating. Add in cranberries and mix to combine.
Bake at 350 for 45-50 minutes.
So, my fist thought was that the ingredients were too cold going into the oven, I would often use frozen cranberries, not always fully defrost the juice. Now I make sure everything (but not usually the egg) is at room temp, still sinks in the middle.
I tried adding another egg to the recipe. The loaf didn't sink this time, but the bread was too eggy. It changed the texture making it drier and I didn't like the flavour as much with the extra egg.
Are there any other changes I could try or should I just accept that this is a recipe that will always taste good, just not look good.
Thanks for the advice!