Cranberry-Orange Bread


2 cups whole wheat flour
2 cups white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 cup margarine, chilled
1 tablespoon finely grated orange rind
2 eggs
1-1/2 cups orange juice
2 cups chopped fresh or frozen cranberries
1 cup chopped nuts
2/3 can seedless raisins


Stir together the dry ingredients until well blended. Cut in the margarine with a pastry blender. Combine orange rind with the eggs and orange juice. Mix this liquid into the dry ingredients just until the flour is wet. Fold in the cranberries, nuts, and raisins. Pour into 2 greased and floured 5-by 9-inch loaf pans and bake for 55 to 60 minutes at 350 degrees F. (You can also make 3 medium-sized loaves, 4 small loaves, or 6 tiny loaves; just cook for a shorter time.) Test with a toothpick in the center to see if it comes out clean. Remove from pan and let cool on a wire rack. This bread freezes well and keeps, well wrapped, several days in the refrigerator.


Makes 2 or more loaves.

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