We were up for the challenge and baked a loaf. The original recipe called for Raisins and Cranberries, but it was November. We lived in Massachusetts. For us Cranberry Bread needed to be all Cranberries! It was and oh, it tasted so good! Since baking that first loaf I have never used another recipe. It is that good! Fresh Cranberries flavored with Orange Juice taste so yummy!
This year before Thanksgiving I didn't have the opportunity to take out this recipe and bake a loaf. However, yesterday I did. The cranberries were cleaned and chopped. The recipe was used again.
Adapted from Cranberry Thanksgiving
by Wende and Harry Devlin
2 Cups Flour
1 Cup Sugar
1 and 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Butter/ Margarine- softened
2 Egg Whites (or 1 Whole Egg), beaten
3/4 Cup Orange Juice
1 pkg. fresh Cranberries- rinsed in cold water and chopped
- Preheat oven to 350°F.
- Spray a 9" x 5" loaf pan with PAM.
- Rinse Cranberries in cold water (using a colander).
- Chop Cranberries coarsely.
- In a large bowl combine Flour, Sugar, Baking Powder, Salt and Baking Soda.
- Using a pasty blender (or 2 knives) cut Butter/ Margarine into combined dry ingredients- until mixture is crumbly.
- Add Egg Whites (or Egg) and Orange Juice and stir until moist.
- Add chopped Cranberries to batter. Fold in.
- Spoon batter into loaf pan.
- Bake at 350°F for 1 hour and 5 Minutes or until cake tester or toothpick comes out clean when inserted in middle.
- Cool on cooling rack for 10 Minutes.
- Remove from pan and continue cooling on rack.
- After cool, wrap in foil.
- Wait at least 5 hours after baking to eat.
- Use fresh Cranberries- not frozen.
- This bread does not freeze well.