CRANBERRY BREAD....BACK BY POPULAR DEMAND

I found myself with enough fresh cranberries left over

from the Christmas holidays to bake one more loaf of

my well-loved cranberry bread...with fresh orange juice

and chopped pecans.

I have used this recipe since 1981

that was featured in my all time favorite cookbook,

MADISON COUNTY COOKERY

which was purchased at the infamous CANTON FLEA MARKET

in Canton, Mississippi!

I have published this recipe in previous blog posts

but it certainly deserves an encore!

CRANBERRY BREAD

2 cups flour

1/2 t. baking soda

1 1/2 t. baking powder

1 t. salt

1/4 cup butter

1 cup sugar

1 egg

3/4 cup orange juice

1 T. grated orange peel

1 cup chopped cranberries

1/2 cup chopped pecans

Sift dry ingredients together.
Cream butter and sugar, then beat in the egg.
Add the flour mixture alternately with orange juice and orange peel,
mixing well after each addition.
Fold in the cranberries and pecans, then
turn into a greased loaf pan.
Bake @ 350 degrees for 1 hour.