HOLIDAY CRANBERRY QUICK BREAD
4 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
1 3/4 cup orange juice
2 Tbsp. grated orange peel
2 cups fresh or frozen cranberries, coarsely chopped
1 cup walnuts or pecans, chopped
Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans.
In large bowl, mix first 5 ingredients.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
In medium bowl with fork, beat eggs, orange juice, and grated orange peel until blended.
Stir into flour mixture just until flour is moistened.
Gently stir cranberries and nuts into batter.
Spoon batter evenly into loaf pans.
Bake 55 minutes or until toothpick inserted in center comes out clean.
Remove from oven and drizzle glaze over bread while still hot.
1 cup sifted powdered sugar
2 Tbsp. orange juice
Combine powdered sugar and orange juice; stir well.
Drizzle over warm bread.
Cool bread in pans on wire rack 10 minutes before removing from pans.
YIELD 2 loaves
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