Cranberry-Orange Bread


2 C. flour

1 C. sugar

1 ½ t. baking powder

1 t. salt

½ t. baking soda

4 T. butter, melted

¾ C. orange juice

1 egg, beaten

1 t. grated lemon rind

1 C. fresh cranberries, chopped



Sift together dry ingredients; set aside. In mixing bowl with wooden spoon, beat together butter, juice, egg, lemon rind, and cranberries. Stir in dry ingredients until thoroughly mixed. Pour batter into buttered 7 x 4-inch loaf pan, and bake at 350°F. for 1 hour. Cool loaf in pan 10 min. before removing to rack. Makes one 7-inch loaf.

*Double recipe – use 3 small pans. Bake for 50 min.