Cranberry almond bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour; sifted |
| ½ | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Orange juice |
| 1 | Egg; beaten | |
| 2 | cups | Cranberries; chopped |
| 1 | cup | Sugar |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Shortening |
| 1 | tablespoon | Orange zest |
| ½ | cup | Almonds, sliced |
| Approx. Cook Time: 1:20 | ||
| -- Linda Graham | ||
Directions
Sift together the dry ingredients. Cut in the shortening. Combine the juice, orange zest, and egg; pour over the sifted dry ingredients and mix with a few quick strokes. Fold in cranberries and nuts, reserving a few almond slices to sprinkle on the top for garnish. Spoon into a loaf pan and garnish. Bake at 350 F for one hour or more. Remove from pan and cool.