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Grandmother’s Famous Cranberry Bread
From Cranberry Thanksgiving by Charles and Wende Devlin
Today my love of holiday baking, great children’s books, and cranberries all converge in this week’s recipe. Plus, we are hosting Grand Days this week and to honor all the wonderful grandparents and other grand people in our lives, what better recipe to share than Grandmother’s Famous Cranberry Bread? We became acquainted with the book Cranberry Thanksgiving through Five in a Row, and now I make this with my kids each year (we usually use dried cranberries and omit the raisins, or use fresh cranberries AND dried cranberries for double the cran). They love the story, and they love this cranberry bread! It’s not just for Thanksgiving… the cranberries definitely give it a Christmasy feel. The recipe is printed at the back of the book, but for those of you who don’t own it, here it is:
Ingredients
2 cups sifted flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peal
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cup fresh or frozen cranberries, chopped
Directions
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 the raisins and cranberries.
Spoon into a 9 x5 x 3 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan; cool on a wire rack.
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