Cranberry Thanksgiving Bread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From the book, Cranberry Thanksgiving by Wende and Harry Devlin which we read every year growing up before making the bread. It's a family favorite, great as gifts, and a wonderful memory from my childhood. Ingredients:
2 cups flour, sifted |
1 cup sugar |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup butter |
1 egg, beaten |
1 teaspoon orange rind, grated |
3/4 cup orange juice |
1 1/2 cups raisins, we don't use raisins (optional) |
2 cups fresh cranberries, coarsely chopped |
Directions:
1. Sift flour, sugar, baking powder, salt, baking soda together.
2. Cut in 1/4 cup butter until mixture is crumbly.
3. Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
4. Fold in raisins and cranberries.
5. Spoon into a greased 9 x 5 x 3 loaf pan.
6. Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
7. Cool out of pan on a wire rack. keep stored in aluminum foil.
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