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
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.