Grandmother's famous cranberry bread

Yield: 10 Servings

Measure Ingredient
2 cups All-purpose flour; sifted
1 cup Sugar
1½ teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
¼ cup Butter or margarine
1 \N Egg; beaten
1 teaspoon Grated orange peel
¾ cup Orange juice
1½ cup Light raisins
1½ cup Chopped cranberries; fresh or frozen

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.

Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3- inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an all cranberrry bread.

Makes 1 loaf. Recipe tested by the Food Department of Parents' Magazine.

Formatted by (and tried by) Lynn Thomas dcqp82a@.... Recipe from the story "Cranberry Thanksgiving" by Wende and Harry Devlin (Macmillian Publishing Co. ISBN: 0-689-71429-7) Lynn's notes: I made this for the first time November 1973. A good recipe--don't overbake or it will be dry. Serve with a flavored butter or orange marmalade.

Recipe by: Cranberry Thanksgiving Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Nov 25, 1997

Similar recipes