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Cranberry Bread or Muffins - Cranberry Orange Bread
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Orange-flavored quick bread with whole cranberries.

Grace Burkins

Serves/Makes:1 large loaf or 2 small loaves

  • 1 whole orange, seeds removed.
  • 2 tbsp (30 ml) margarine
  • boiling water
  • 1 whole egg
  • 2 cups (475 ml) flour
  • 3/4- 1 cup (225 ml) sugar
  • 1-1/2 tsp (7 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) baking soda
  • 1 cup (225 ml) whole cranberries
  • 1/2 cup (125 ml) walnuts, optional.
  • Grind the orange in a blender or food processor. You can include some, all or none of the orange peel.
  • Place the orange in a 2 cups (475 ml) measure.
  • Add the margarine and boiling water to 1-1/4 cups (300 ml).
  • Add the egg, beat, and set aside.
  • Mix together, in a bowl, all the remaining ingredients.
  • Stir the moist ingredients into the dry, until barely combined.
  • Grease and flour either 1 large tin or 2 small tins.
  • Bake the bread at 350 degrees (175 C.) F., for 30-40 minutes.
I have no idea where this recipe originally came from. My mother has been making it for years. My only problem has been cooking it long enough. It can take 5-10 minutes longer than the recipe originally called for. I always check it with a toothpick.

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