Cranberry Bread

I’ve made this bread every year as far back as I can remember. The recipe actually comes off the back of a children’s book called “Cranberry Thanksgiving.”  My mom was reading the story to me long before I was involved in the baking.  The sweet golden raisins tone down the tartness of the cranberry and the orange is the perfect accent.  I eat this for breakfast, snacks and dessert from November through Christmas.

Cranberry Bread

2 c all purpose flour

1 c sugar

1 ½ tsp baking powder

1 tsp salt

½ tsp baking soda

¼ c butter

1 egg beaten

1 tsp grated orange peel

¾ c orange juice

1 ½ light raisins

1 ½ c fresh or frzn cranberries chopped

Preheat oven to 350º.

Sift flour, sugar, baking powder, salt, baking soda in large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, juice all at once. Stir just until mixture is evenly moist. Fold in raisins and cranberries.  Spoon into greased 9x5x3” loaf pan. Bake at 350º for 1 hr 10 min or until toothpick inserted in center comes out clean.

Remove from pan, cool on wire rack.

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