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When I think of cranberries, it always makes me think of Thanksgiving. When I was in school, in the second or third grade, we had a Thanksgiving feast. Among the things I remember eating at the feast are cranberry salad and cornbread. That gave me a taste for cranberries, which to me makes this bread delicious!
Makes 1 loaf


    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1½ teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 large egg, beaten
    • 3/4 cup orange juice
    • 1 tablespoon orange zest
    • 1 cup vegetable oil
    • 1 cup chopped cranberries
    • 1/2. cup chopped'nuts of your choice


Preheat the oven to 350°F. 
Grease a 5 by 9-inch pan and set aside.

Sift together the flour, sugar, baking powder, baking soda, and salt. Mix together thoroughly.

In a separate large bowl, combine the egg, orange juice, orange zest, oil, cranberries, and nuts until well blended. Then gradually add in the flour mixture and stir until everything is moistened.

Pour into the prepared pan and bake for 45 to 50 minutes, until golden brown.

Remove the bread from the pan and cool on a wire rack or windowsill.

The bread can be stored in a sealed plastic bag and remain fresh for 3 to 4 days. This bread does not freeze well.

The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams


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