“I scheduled this quick bread on day 2 of my 4 day bake-a-thon in preparation for the 1997 Santa Cruz County Fair Home Arts Competition. I hadn’t even tried it before, but it was an immediate success, wining first prize in its class that year. In 2000, I was a committee member in the Home Arts Department, and assisting the cookie judge during the adjudication process. It was also my first time as an exhibitor in the Senior Home Arts Departments (previously, I was in the Junior divisions). From across the room, the breads and cakes judge asks out loud ‘Does anybody know who April Ferre is?’ Marie Skov proudly pointed me out. All judging stopped, and the judge called me over. She was probably the most strict and most knowledgeable baked goods judge in the state, and she told me it was the most perfect quick bread she had ever judged, and she had not only given it first place in its class, but Best of Division, and Best of Show (e.g. the best baked goods item in the entire fair that year.) It was perhaps one of my proudest fair moments.” – April Ferre
Cranberry Fruit Nut Bread
- 1 Cup Fresh or Frozen Cranberries Coarsely Chopped
- 1/2 Cup Nuts Chopped
- 1 Tablespoon Orange Peel Grated
- 2 Cups All-Purpose Flour
- 1 Cup Sugar
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 2 Tablespoons Shortening
- 3/4 Cup Orange Juice
- 1 Egg Well Beaten
- Preheat oven to 350 degrees. Generously grease and lightly flour a 9x5x3-inch loaf pan.
- Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, salt, baking soda, and baking powder. Cut in shortening. Stir in orange juice, egg and orange peel just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
- Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf.
1997 Recipe – April Ferre – From the Ocean Spray Cranberry Company