"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cranberry Bread Recipe

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This recipe for Cranberry Bread, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Hollar Murphy
Added: Thursday, November 6, 2008


1 cup whole wheat flour
1 cup white flour
2/3 cup sugar
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
3 tablespoons olive oil
4 teaspoons grated orange peel
3/4 cup orange juice
1 egg
1-1/3 cups fresh cranberries coarsely chopped
cup chopped nuts

Sift together dry ingredients.
∙ Mix oil, orange peel, orange juice and egg.
∙ Add wet mixture to dry ingredients, stirring only enough to moisten the dry ingredients.
∙ Fold in cranberries and nuts.
∙ Bake in preheated 350 degree oven for one hour. Set the pan on a rack for 10 minutes before turning out of the pan. Wrap well and let it stand overnight before slicing

Personal Notes:
Personal Notes:
This bread freezes well.




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