This cranberry bread recipe is important to our Yeager family. One of Grandma Yeager’s best recipes, my sister-in-law asked my brother out on a date while making it for a youth group fundraiser. They’ve been married over 20 years.
My brother Joe also makes this cranberry bread every year when he visits for Thanksgiving. Not too sweet, this quick bread is just the right thing for tea time.
(If we took tea time.)
Preparation IS a little fininky — what with the half slicing of the cranberries (I like to do it while watching something on Bravo). However, those little half-spheres are also what makes this bread so delicious. Really.
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Juice of one orange
2 tablespoons melted shortening
1 egg, beaten
2 cups cranberries, cut in half
Sift together flour, sugar, baking powder, baking soda and salt in a large bowl.
In a small bowl or Pyrex liquid measuring cup, combine the orange juice with melted shortening. Add enough water to make 3/4 cup of liquid. Stir in beaten egg. Pour the liquid ingredients into the dry ingredients and mix enough to dampen. Fold in cranberries. Spoon into a greased loaf pan and spread evenly, making corners and sides higher than the center.
Bake at 350° for 60 minutes.