Cranberry Fruit Bread
Cranberry Fruit Bread
2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange peel
1 egg, well beaten
1/2 cup chopped nuts
1 cup fresh cranberries, coarsely chopped
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse corn meal. Combine orange juice and grated peel with well-beaten egg. Pour all at once into dry ingredients, mixing just to dampen. Carefully fold in nuts and cranberries. Spoon into greased loaf pan (9 by 5 by 3 inches). Spread corners and sides slightly higher than center. Bake in moderate oven, 350 degrees, about 1 hour, until crust is golden brown and a toothpick inserted in center comes out clean. Remove from pan. Cool. Wrap well and store overnight for easy slicing.
Yield: 1 loaf.
2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange peel
1 egg, well beaten
1/2 cup chopped nuts
1 cup fresh cranberries, coarsely chopped
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse corn meal. Combine orange juice and grated peel with well-beaten egg. Pour all at once into dry ingredients, mixing just to dampen. Carefully fold in nuts and cranberries. Spoon into greased loaf pan (9 by 5 by 3 inches). Spread corners and sides slightly higher than center. Bake in moderate oven, 350 degrees, about 1 hour, until crust is golden brown and a toothpick inserted in center comes out clean. Remove from pan. Cool. Wrap well and store overnight for easy slicing.
Yield: 1 loaf.
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