My family loves to have pumpkin bread and cranberry bread for Thanksgiving,
in addition to some nice dinner rolls. (I also love these breads for
breakfast etc. after the feast.) Last week's postings had a pumpkin bread
very similar to mine, so I'm only posting the cranberry bread recipe I use.
It is from James Beard's Beard on Bread (minus nuts, if it ever had any--we
have a nut allergy in the family). It is nice and moist and keeps/freezes
well.
CRANBERRY ORANGE BREAD
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup granulated sugar
1/4 cup melted butter
3/4 cup milk
1/2 cup orange juice
1 1/4 cups raw cranberries, roughly chopped
3 tsp grated orange rind
Sift the flour with the soda, baking powder, and salt. Beat the eggs and
sugar until well blended. Stir in the melted butter, milk, and orange
juice. Stir in the flour mixture just until moistened, and then fold in the
cranberries. Do not overwork or beat the dough. Butter a loaf tin about 10
inches long and 4 to 5 inches wide and spread the dough in the tin. Bake in
a preheated 350 oven for about 55 to 60 minutes, or until a cake tester
comes out clean. (The top will often crack; this is typical of soda and
baking powder breads.) Let stand in the tin for a few minutes before
turning out on a rack to cool. When thoroughly cooled, wrap in plastic or
foil and let stand overnight or at least a day before cutting.
Enjoy!
Bobbi