Martha's Cranberry Bread


Fresh cranberries enliven this tangy-sweet holiday bread.

Time: 1 hour 30 mins.

2 cups sifted all-purpose flour

? cup sugar

1? tsp. baking powder

1 tsp. salt

? tsp. baking soda

1 orange: juice & grated rind

1? Tbs. vegetable oil

1 egg, well beaten

3 Tbs. chopped nuts (your choice)

2 cups snipped fresh cranberries

Preheat oven to 350°F.

Grease a 9 x 5 x 3-inch loaf pan and set aside.

Into a large bowl, sift flour, sugar, baking powder, salt, and baking soda.

Combine orange juice, orange rind, and salad oil; add to this mixture enough water to make ? cup of liquid.

Add beaten egg to orange juice mixture.

Add liquid mixture to flour mixture in bowl.

Stir until flour is moistened.

Fold cranberries and nuts into dough.

Spoon dough into loaf pan; smooth out top.

Bake loaf for 1 hour or until done.

Cool finished loaf for 10 minutes, then remove the loaf to a rack to finish cooling.

Grandma noted: For easier slicing, place bread in a covered container overnight.