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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This was the main kind of quick bread my mother made. She gave it as a gift frequently because it was so well loved. We ate it cold like cake or toasted with butter on it. If you don't have orange juice on hand, you can simply use another 1/2 c milk, but it's definitely better with the orange juice. She never included nuts, nor do I, but I suppose there's no reason not to if that's what you prefer. Ingredients:
3 cups flour |
1 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1 cup halved cranberries |
1 teaspoon grated orange rind or 1 teaspoon fresh lemon rind |
1 tablespoon soft shortening |
1 egg, well beaten |
1/2 cup milk |
1/2 cup orange juice |
Directions:
1. Sift together the flour through the salt.
2. Add the cranberries through the orange juice.
3. Mix well, but not too long.
4. Bake in a greased 2-lb loaf pan for about 1 hour in a preheated 350° oven, until a fork inserted comes out clean.
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