Yield: 1 Loaf
|2 cups||All-purpose flour*|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Margarine or butter, softened|
|1 tablespoon||Grated orange peel|
|¾ cup||Orange juice|
|1 cup||Fresh or frozen cranberries, chopped|
|½ cup||Chopped nuts|
Heat oven to 350F. Grease bottom only of loaf pan, 8½ x 4 ½ x 2 ½ or 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda; stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan. Bake until wooden pick inserted in the center comes out clean 8-inch loaf 1 ¼ hours, 9-inch loaf 55 to 65 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 1 loaf (24 slices);105 calories per slice.
*If using self rising flour, omit baking powder and salt. Decrease baking soda to ⅛ ts.
Source: Betty Crocker's Cookbook, 6th Edition