Cranberry Bread Thoughts

When you are short on cash and payday is several days away, what do you do?  How do you make it less stressful and more joyful?  Maybe no one else here has days like this, but I do.  I was thinking about it and realized there are two things I do, one is bake goodies to have available for the freezer or on the table and go outside for a walk or if there is gas in the car to the country I go.

 Today I am making Cranberry Bread, a family favorite.  Starting to think of autumn just around the corner, cranberries sounded so good.  Small loaves are in the oven, so that some will go in the freezer for the next time I need a little something special and I am planning a picnic in the country soon.

Cranberry Bread

2 cups sifted all-purpose flour

1 cup sugar

1 1/2 teaspoon  baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter or margarine

1 egg, beaten

1 teaspoon grated orange peel

3/4 cup orange juice

1 1/2 cups light raisins (I use dark)

1 1/2 cups fresh or frozen cranberries, chopped (I use whole)

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.   Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist.  Fold in raisins and cranberries.

Spoon into a greased 9 x 5 x 3 inch loaf pan (I use smaller ones and cook shorter time).  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on a wire rack.

This recipe was shared with my daughter by her first grade teacher many years ago.  Jill came home from school and was so excited to bake Cranberry Bread.

Enjoy!