"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cranberry Bread Recipe

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This recipe for Cranberry Bread, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Graeff Family
Added: Tuesday, March 18, 2008


4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon mace
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 1/3 cups orange juice
1 cup golden raisins
3 cups fresh or frozen and thawed, cranberries, coarsely chopped
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Generously butter two 4 1/2 - by - 8 - inch loaf pans. In a large bowl, stir together the flour, salt, mace, cinnamon, allspice and baking powder. Set aside. In the bowl of an electric mixter, cream butter and sugar until well-mixed; add vanilla. Beat in eggs, one at a time, and continue beating until mixture is light and fluffy. Add the dry flour mixture and mix at medium speed until well combined. In a medium bowl, dissolve the baking soda in the orange juice(it will foam slightly) and, with the mixer running on low speed, slowly add to the batter. Add the raisin, cranberries and pecans and mix until combined (batter will be stiff). Divide batter between pans, and smooth tops with a spatula, and bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour to 1 hour and 15 minutes.
Cool on a rack for 10 minutes, then remove from pans and cool completely.




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