Recipe - Grandmothers Famous Cranberry Bread

2 cup Allpurpose flour; sifted
1 cup Sugar
1 One half teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Baking soda
One fourth cup Butter or margarine
1 Egg; beaten
1 teaspoon Grated orange peel
Three fourths cup Orange juice
1 One half cup Light raisins
1 One half cup 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: 0689714297) Lynn's notes: I made this for the first
time November 1973. A good recipedon'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