|This book has my fave Cranberry Bread recipe!|
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.
adapted from CRANBERRY THANKSGIVING
by Wende & Harry Devlin
Oven: 350° F Time: 1 Hour & 10 Minutes
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)
- Preheat oven to 350° F.
- Spray a 9 x 5 inch loaf pan with PAM.
- Rinse Cranberries in cold water (using a colander).
- Chop Cranberries coarsely.
- Combine Flour, Sugar, Baking Powder, Salt and Baking Soda in large bowl.
- Cut in Butter/Margarine (with pastry blender or two knives) until mixture is crumbly.
- Add Egg Whites (or Egg) and Orange Juice and stir until moist.
- Add chopped Cranberries to batter and stir in.
- Spoon batter into loaf pan.
- Bake at 350° F for 1 Hour and 10 Minutes or until toothpick inserted in center comes out clean.
- Cool on rack for 10 Minutes.
- Remove from pan and cool on rack.
- After cool, wrap in foil.
Thank you Wende & Harry Devlin, Mrs. Pratt & Chris for all playing a role in giving me this great recipe!