Cranberry Bread

When my kids were in elementary school, every year before Thanksgiving we checked out the book Cranberry Thanksgiving, by Wende and Harry Devlin, from the library.  It is different so many other Thanksgiving stories for children as it isn’t about the pilgrims!  A recipe for cranberry bread figures prominently in the story, and that recipe is printed on the back cover of the book.  Everyone, adults and children, liked this bread when we made it, so it has become part of our family’s Thanksgiving tradition.  It is a sweet tea bread, but like so many other sweet dishes, goes well with the Thanksgiving meal, and is wonderful for snacking or breakfast on the days following the big meal.  I bake this the day before Thanksgiving; it is a moist bread that keeps well.

The recipe is available on the Devlin website, but I have included it below. You will need two or three oranges and about a half bag of fresh cranberries for this bread.

Cranberry Bread

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¼ cup melted butter
1 egg, beaten
1 ½ teaspoons grated orange rind
¾ cup freshly squeezed orange juice

1 cup golden raisins
1 ½ cups cranberries


Preheat oven to 350° F.

Chop the cranberries.

Combine the dry ingredients in a bowl with a fork.  Mix egg, orange rind, melted butter and orange juice together and add to the flour mixture.  Stir just until evenly moist.  Fold in the raisins and chopped cranberries.  (A half cup of chopped walnuts may be substituted for the golden raisins if you prefer).

Pour the batter into a buttered loaf pan and bake for 50 minutes to an hour, or until a sharp knife inserted in the center comes out clean.

Allow the bread to cool completely on a rack. Wrap well and keep overnight before slicing and serving.

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