Title: Grandmother's Famous Cranberry Bread
Categories: Dessert, Breads
Yield: 10 Servings

2 c All-purpose flour; sifted
1 c Sugar
1 1/2 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1/4 c Butter or margarine
1 Egg; beaten
1 ts Grated orange peel
3/4 c Orange juice
1 1/2 c Light raisins
1 1/2 c Chopped cranberries; fresh
-or frozen

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
and cranberries. Spoon into a greased 9 x 5 x 3- inch loaf pan. 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. If you choose, you
may substitute cranberries for the raisins to have an all cranberrry bread.
Makes 1 loaf. Recipe tested by the Food Department of Parents' Magazine.
Formatted by (and tried by) Lynn Thomas dcqp82a@prodigy.com. Recipe from
the story "Cranberry Thanksgiving" by Wende and Harry Devlin (Macmillian
Publishing Co. ISBN: 0-689-71429-7) Lynn's notes: I made this for the first
time November 1973. A good recipe--don't overbake or it will be dry. Serve
with a flavored butter or orange marmalade.

Recipe by: Cranberry Thanksgiving

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 25, 1997