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Cranberry Bread Recipe

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This recipe for Cranberry Bread, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Scarlett, Infant Room Mom, CDL
Added: Thursday, January 31, 2008


2 cups sifted all-purpose flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon salt
teaspoon baking soda
cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
cup orange juice
1 cup light raisins (regular raisins work fine)
1 cup fresh or frozen cranberries, chopped (dried cranberries will be fine just soak in orange juice first)
1 cup chopped pecans (walnuts if you prefer)
(If you want to leave out the nuts, use 1 cups raisins and 1 cups cranberries, or if you choose, you may substitute more cranberries for the raisins.)

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, cranberries, and nuts. Spoon into a greased 9 x 5 x 3 inch loaf pan (or multiple smaller pans). 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.




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