(from a Betty Crocker recipe)
Yield: 2 loaves
- 4 cups all purpose flour
- 1 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter (1 stick)
- 2 tablespoons grated orange peel
- 1 1/2 cup orange juice
- 2 eggs
- 2 cups fresh or frozen (thawed and drained) cranberries, chopped
- 1 cup chopped nuts
Preheat oven to 350 degrees. Grease the bottoms only of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, or 9 X 5 X 3 inches. Mix flour, sugar, powder, baking soda, and salt in a large bowl.
Cut butter into dry mixture with a pastry blender until pea sized.
Stir in orange juice and eggs until just moistened.
Stir in cranberries, orange peel, and nuts.
Spread evenly into pans.
Bake 8 inch loaves 1 hour 15 minutes, and 9 inch loaves 55 to 65 minutes, or until wooden toothpick comes out clean. Remove from oven and cover with towel until cool.
Then remove towel and cover with plastic wrap.
This bread slices best the following day. Serve thinly sliced with softened butter or cream cheese.