Recipe: Cranberry Nut Bread (using orange juice) (Occident/King Midas Flour, 1960's)

CRANBERRY NUT BREAD

1 cup chopped or halved raw cranberries
1 cup sugar, divided use
3 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup shortening
1/2 cup chopped nuts
1 tablespoon grated orange peel
1 egg
3/4 cup milk
1/4 cup orange juice

Mix the cranberries with the 1/4 cup of sugar; set aside.

Combine flour, the remaining 3/4 cup of sugar, baking powder, baking soda and salt in mixing bowl. Cut in shortening with pastry blender or 2 knives until very fine. Stir in nuts, orange peel and cranberries.

Push flour mixture aside to make large well along side of bowl. Break egg into well and beat the egg with a fork. Add milk and orange juice to the egg; then, using fork, stir liquid and dry ingredients together until just blended. Pour into greased and floured 9x5-inch loaf pan.

Bake at 350 degrees F for 60-70 minutes.

Makes 1 (9x5-inch) loaf
From: Recipelink.com
Source: Recipe booklet: Occident/King Midas Flour Bake Book for Bread, Rolls, and Quick Breads, The Peavey Company, 1960's