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Fresh/Frozen Cranberries
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CRANBERRY NUT BREAD
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
Juice and grated rind of 1 orange
2 tablespoons salad oil
Boiling water
1 egg, beaten
1 cup (8 oz. by weight) chopped raw CAPE BLANCO CRANBERRIES
1 cup chopped nuts
Sift together the flour, salt, baking powder, baking soda, and sugar two times. Add the orange juice and grated rind. To the salad oil add enough boiling water to make 3/4 cup liquid and add to the dry ingredients. Add the egg; mix well. Stir in the chopped CAPE BLANCO CRANBERRIES and nuts. Pour batter into a greased loaf pan. Bake at 325 degrees for 1 hour. Store 24 hours before serving.
Cooks note: This bread makes delicious tea sandwiches when sliced and spread with butter and cream cheese. It is also good toasted for breakfast.
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