Blessings

Happy Thanksgiving
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I've been making this Cranberry Bread for about 20 years now. It's a family favorite. Not too sweet...a nice tart flavor with the cranberries & orange peel. My daughter brought this recipe home from school - they made it in her classroom. I think she was in 2nd grade at the time.

Grandma's Famous Cranberry Bread

(preheat oven 350)

2 C Sifted All-Purpose Flour

1 C Sugar

1 1/2 tsp Baking Powder

1 tsp Salt

1/2 tsp Baking Soda

1/4 C Butter (softened)

1 Egg, beaten1 tsp grated Orange peel

3/4 C Orange Juice

3 C Fresh Whole Cranberries - leave whole or chopped (I leave my whole)

Sift first 5 ingredients. (I just put in mixing bowl and stir with my wire wisk - works for me) Cut in butter. Mix together Egg, Peel & Juice (again...I stir this up with my wire wisk in a separate bowl) Add all at once to dry ingredients. Stir until moist. Fold in Cranberries. (You can substitute 1/2 the cranberries for raisins.)

Grease 9x5x3 Loaf Pan. Spoon into pan. Bake for 1 hr 10 min or until toothpick comes out clean.

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Lori's Notes: I don't make it in a large loaf pan. If you do...just check your loaf after about 45-50 minutes. I have a Pampered Chef Stoneware mini loaf pan that makes 4 mini's at once. I just spray the pan with PAM and divide the batter. Then I set the timer for like 20 minutes and check. It's usually about 30 minutes till done...but do the toothpick test. I like my quick breads to come out moist. This bread also freezes great. If you happen to over cook a little...just freeze it and then it seems to be better after you thaw it out. Warm up a piece up with butter on it.