Cranberry Raisin Bread

Preheat oven to 350. Grease and flour 2 9"x5" loaf pans.In a large bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in the shortening with a pastry blender. In a medium bowl, beat eggs, orange juice and orange peel with a fork; stir into flour mixture just until flour is moistened. Gently stir in cranberries, raisins, and nuts. Spoon batter evenly into loaf pans. Bake 55 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on rack. Note: you may use 2 cups of cranberries instead of 1 cup raisins and 1 cup cranberries.


	\| home \| back to Recipes \| Cranberry Raisin Bread 4 c flour 2 c sugar 1 tbs baking powder 2 tsp salt 1 tsp baking soda 1/2 c shortening 2 eggs 1 3/4 c orange juice 2 tbs grated orange peel 1 c fresh or frozen cranberries, coarsely chopped 1 c raisins 1 c walnuts, chopped Preheat oven to 350. Grease and flour 2 9"x5" loaf pans.In a large bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in the shortening with a pastry blender. In a medium bowl, beat eggs, orange juice and orange peel with a fork; stir into flour mixture just until flour is moistened. Gently stir in cranberries, raisins, and nuts. Spoon batter evenly into loaf pans. Bake 55 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on rack. Note: you may use 2 cups of cranberries instead of 1 cup raisins and 1 cup cranberries. Recipe featured in Bread Daily 9/06/01.