A Thanksgiving Recipe: Cranberry Nut Bread

Cranberry Nut Bread

What You Need:

2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 tbsp. shortening or softened butter
Grated peel from one orange
3/4 cup orange juice (juice the orange from above and add extra orange juice from a carton if needed)
1 well-beaten egg
1 1/2 cups fresh or frozen cranberries, coarse chopped in food processor
1/2 cups chopped nuts (I use pecans)

What You Do: 

Preheat oven to 350 degrees. In a bowl, mix together all the dry ingredients.
Mix in shortening or butter. Grate the orange into the dry mixture. In a 1-cup measure, juice the orange and add extra orange juice to make 3/4 cup of juice.

Add egg and mix well.

Pour this juice mixture into the dry ingredients. Mix until well-blended. Stir in cranberries and nuts. Turn into a greased 9 x 5 loaf pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool on a rack for 15 minutes; remove from pan.

Makes one loaf.