Sylvia's Cranberry Orange Bread

Sylvia's Cranberry Orange Bread

This recipe comes from Sylvia who said this is a real keeper.  Sweet, tart and buttery, this is a real hit.

Perfect for the holidays!

Sylvia's Cranberry Orange Bread

• 1/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon grated orange peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup orange juice
• 1 cup chopped fresh or frozen cranberries
• 1 cup golden raisins or walnuts – both optional

In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9-in. x 5-in. loaf pan.*

Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

*I experienced the bottom of the bread sticking to the pan.  I would suggest using baker's parchment on the bottom of the loaf pan.

Sylvia's Cranberry Orange Bread