“My choir buddy, Leslie, with whom I have sung for many years in the UC Davis University Chorus, Davis Chorale, and University Covenant Church Choir, brought these to one of the Chorale’s Christmas Concert receptions. She got it off the back of one of her kids’ children’s books. Now, I have a similar Cranberry Fruit-Nut Bread, but these are a little lighter and a little more moist. They are great as finger food when made in extra tiny muffin tins.” – April Ferre
Grandmother’s Famous Cranberry Bread
- 2 Cups Flour
- 1 Cup Sugar
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/4 Cup Butter
- 1 Egg Beaten
- 1 Teaspoon Orange Peel Grated
- 3/4 to 1 Cup Orange Juice
- 1 1/2 Cup Light Yellow Raisins
- 1 1/2 Cup Fresh or Frozen Cranberries Chopped
- Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Cut in butter until mixture is crumbly.
- Combine beaten egg, orange peel, and orange juice; add to flour mixture all at one time. Stir just until mixture is evenly moist; do not over mix. Fold in raisins and cranberries.
- Spoon into greased loaf pan or muffin tins. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack.
2010 Recipe – Leslie Cooper – From Cranberry Thanksgiving by Wende and Harry Devlin