Tuesday, October 15, 2013

Cranberry Orange Loaf

My goodness!  It's been ages!  Sit down and enjoy a slice of Cranberry Orange Loaf while we catch up.

Not only is this a tasty bit of sweetness, it's NOT made with milk, so a perfect solution if you're expecting a visitor who is lactose intolerant.

Credit for this recipe goes to Company's Coming cookbook author, Jean Pare, who published a great little book Muffins and More in 1983. You can tell my copy is well used!

I have simplified the directions (I'm a bit of a Lazy Daisy...) as I'm not into washing a lot of bowls after I bake.

Cranberry Orange Loaf
Muffins & More by Jean Pare

Cranberry Orange Loaf

1/4 cup margarine
1 cup sugar
1 egg
3/4 cup liquid (juice of 1 orange plus water)

Grate rind of orange and reserve.
In mixer, thoroughly beat softened margarine, sugar and egg.
Slowly add and beat in juice/water mixture.

2 cups all purpose flour
1  1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
grated orange rind

Evenly sprinkle dry ingredients into bowl.
Beat on low speed until just mixed.

1  1/2 cups whole cranberries

Fold in cranberries.
Bake in a greased loaf pan (350 degrees for 1 hour).


Normally, dry ingredients are mixed first in a separate bowl, however, if you evenly sprinkle each ingredient over the liquid ingredients, you can make the whole loaf in one bowl.

Also, Muffins and More suggests adding 1/2 cup of chopped pecans or walnuts with the cranberries.  

If you decide, like me, to bake your loaf in two smaller 1/2 size pans, allow about 45 - 47 minutes baking time.


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