"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Holiday Cranberry Bread Recipe

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This recipe for Holiday Cranberry Bread, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Duckett
Added: Thursday, June 30, 2005


2 C plain flour, sifted
1 C Sugar
1 1/2 tsp. baking powder, 1/2 tsp. baking soda
1 tsp. salt
2 Tbsp. Crisco
Juice of one medium orange
Grated rind of orange
1 Egg well beaten
1 C Chopped Pecans, 1 C raw cranberries, halved

Sift together the first 5 ingredients.

Combine orange juice, rind and Crisco and enough boling water to make 3/4 cup. Add beaten egg.

Blend liquid into dry ingredients. Stir only until dry mixture is dampened. Add pecans and cranberries

Pour into 3 well greased 8 1/2 x 4 1/2 pans.

For well rounded loaf push batter up into corners of pan leaving center slightly hollowed

Bake at 350 for 60 to 70 minutes Cool thoroughly before slicing.




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