CRANBERRY BREAD

  • 2 c sifted flour
  • 1 c sugar
  • 1½ tsp baking powder
  • ½ tsp soda
  • ½ tsp salt
  • Juice & grated rind of 1 orange
  • 2 tb melted shortening
  • 1 egg, well beaten
  • ½ c chopped nuts
  • 2 c fresh cranberries

Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, grated rind, melted shortening and enough water to make ¾ c juice; then stir in egg. Pour this mixture into dry ingredients, mixing just enough to dampen. Fold in halved cranberries and nuts.

Spoon into greased 9 x 5 x 3” loaf pan, spreading it evenly, making corners and sides slightly higher than center.

Bake at 350º for 50 to 60 minutes. Remove from pan and cool. Store overnight for easy slicing.

Source: Sue Cutter - Champaign-Urbana Herb Society

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