~Cranberry Bread~

This book has my fave Cranberry Bread recipe!

Pieces of chopped fresh cranberries combined with the taste of orange!  Oh Yum!  This Cranberry Bread is still my fave recipe.  For a long time I've baked this treat for Thanksgiving Day.

Years ago my oldest son came home from elementary school with a recipe.  That was unusual!  I know that fractions can be taught to children while cooking, but he had not been cooking.  His school librarian had read a Thanksgiving story to his first grade class.  When she finished every student was given the recipe for the Cranberry Bread that was in the story.  We had cranberries in our fridge, the recipe looked good, so during that Thanksgiving break, he & I baked this yummy bread.

After that Thanksgiving Day the book was borrowed from our local library & the story was interesting! Years later, when I wanted to purchase it for our grandsons, I learned that it was no longer in print.  Then, a couple of years ago there was the book:  CRANBERRY THANKSGIVING by Wende & Harry Devlin.  Guess what???  Two copies have been purchased- one for the boys & one for me!  :)

On the back side of the book jacket the delicious recipe is printed.  When baking this yummy quick bread, I use Egg Whites, no Orange Peel & all Cranberries.

Below are my "for best results tips" for this yummy bread:

• Wait at least 5 hours after it has cooled to slice & eat.
• If baking two breads, double recipe and stagger the pans in the oven.
• This bread Does Not Freeze Well.
•  Use Fresh Cranberries, not frozen.

Cranberry Bread
                         adapted from CRANBERRY THANKSGIVING
                             by Wende & Harry Devlin

Oven:  350° F                 Time:  1 Hour & 10 Minutes

Ingredients:
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 Package Fresh Cranberries (rinsed in cold water and chopped)

Method: 

1. Preheat oven to 350° F.
2. Spray a 9 x 5 inch loaf pan with PAM.
3. Rinse Cranberries in cold water (using a colander).
4.  Chop Cranberries coarsely.
5.  Combine Flour, Sugar, Baking Powder, Salt and Baking Soda in large bowl. 
6.  Cut in Butter/Margarine (with pastry blender or two knives) until mixture is crumbly.
7.  Add Egg Whites (or Egg) and Orange Juice and stir until moist.
8. Add chopped Cranberries to batter and stir in.
9.  Spoon batter into loaf pan.
10.  Bake at 350° F for 1 Hour and 10 Minutes or until toothpick inserted in center comes out   clean.
11.  Cool on rack for 10 Minutes.
12.  Remove from pan and cool on rack.
13.  After cool, wrap in foil.

I hope you have a chance to bake this Cranberry Bread sometime before the end of 2015 if not now!  What a treasure to find in a children's book.  I'll be baking my bread tomorrow.  

 Thank you Wende & Harry Devlin, Mrs. Pratt & Chris for all playing a role in giving me this great recipe!

Enjoy!
Yummy!