Recipe: Cranberry Nut Bread from 1968 (using orange juice)

CRANBERRY NUT BREAD FROM 1968

2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1 egg
1 tablespoon grated orange rind
3/4 cup orange juice
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped nuts

Sift dry ingredients into mixing bowl. Cut in shortening.

Beat egg well; mix in orange rind and juice. Pour into dry ingredients; mix just to dampen. Carefully fold in cranberries and nuts. Spoon into greased 9 x 5 inch loaf pan.

Bake at 350 degrees F about 1 hour until bread tests done. Remove from pan. Cool before slicing.

Makes 1 loaf.
Source: Seattle Spokesman-Review, Wednesday, Nov 13, 1968