Friday, January 15, 2010

Cranberry Orange Bread

I love family cookbooks. I love the stories, the "real" recipes, and how one recipe can trickle down through generations. Also on this level is the beloved church cookbook. While you do have to shift through alot of "cream of something" casserole recipes, I believe some of my most tried-and-true recipes have come from these types of cookbooks.

A few years ago during a Secret Santa exchange at work, we were asked to write three things down that were good $20 range gift ideas. I wrote down "family cookbooks" (along with LARGE coffee mugs and Yankee candles) and my coworker Kevin gave me a great Southern family cookbook from his extended family. My favorite line in the whole cookbook is: "She was a great cook, even for a Yankee!" HA!

Cranberry Orange Bread
recipe adapted from Gather Round Our Table
Penny Lawter, Raleigh, NC

2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup softened butter or margarine
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1/4 cup dried cranberries (or 1 cup fresh cranberries)

Heat oven to 350 degrees. Mix flour, sugar, baking powder, salt and baking soda in a bowl. Stir in butter until mixture is crumbly. Stir in orange peel, juice, and egg until all flour is moistened. Then stir in cranberries. Spread in a greased pan. Bake for 55-65 minutes, or until knife inserted in center comes out clean. Loosen edges with a spatula and remove from pan, cook on rack. Let stand at least 8 hours before slicing.

The verdict?
I thought the bread was a little dry, but my husband and son had no compliants. If I had used fresh cranberries, I sure they would have added more moisture, but this was still a great snack. I thought it would last a majority of the week, but it was gone in 2 days.

I am also sharing this at The Grocery Cart Challenge Recipe Swap.

Easy Cooking | Simple Cooking 

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