This traditional Thanksgiving contribution is essential! Pam even bought a special pan to make four cute little loaves at once.
Ingredients
1 cup white sugar
½ teasp. salt
½ teasp. baking soda
1 ½ teasp. baking powder
2 cups flour
1 orange, juiced, and grated rind
2 Tblsp. shortening (I use butter)
1 egg unbeaten
1 cup cranberries
chopped nuts (recipe doesn’t say. I sometimes use walnuts, sometimes pecans. ½ cup?)
Directions
Preheat oven to 350. Grease a loaf pan.
Mix dry ingredients together.
Put juice and orange rind in measuring cup. Add the shortening, then fill cup to ¾ mark with boiling water. Add to dry mixture.
Add unbeaten egg, cranberries and chopped nuts. Don’t overmix.
Bake at 350 degrees in greased pan for 1 hour.
Let stand 24 hours before slicing. (That’s a joke. We eat one of the loaves right away.)
The recipe expects a typical loaf pan. I have a set of 4 mini loaf pans barred together, so I make a double recipe and get 4 – one to eat right away, one to start on the next morning, one to serve for our lovely guests, and another for whoever needs to eat more.
I’ve played with brown sugar. I don’t dare use whole wheat flour (for the intended audience). I’ll save that for the pumpkin fig bread, which is also on the tumblr blog.