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Cranberry Bread
Amy Adams, a dear friend brings me a loaf it this bread every Christmas with her homemade jellies and preserves. I always destroy the bread
before the bag with the preserves even hits my desk.
She agreed to share the recipe and told the story of how she started making it. “My first-grade teacher shared it with the entire class one
Christmas and had us each make it for our families as a project. My family liked it so much that we've made it ever since. (That's getting to be a long time ago).”
2 cups flour
1 cup sugar
1 1/2 tsp. Baking powder
1 tsp. salt
1/2 tsp. Baking soda
1/4 cup unsalted butter
1 egg (beaten)
3/4 cup orange juice
1 tsp. Orange peel (optional)
1 1/2 cup fresh or frozen cranberries (chopped)
1 1/2 cup raisins
Pre-heat oven ti 350 degrees.
Sift flour, sugar, baking powder, salt and soda in large bowl. Cut in butter until crumbly. Add egg, orange peel and juice. Stir until mixture is evenly
moist. Fold in raisins and cranberries. Spoon into greased 9x5x3 loaf pans. (It's best to divide between two pans because the bread rises and will spill over the edges).
Bake at 350 degrees for 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a cake tester inserted in the middle of the loaf comes out clean.
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