Grandmother's Famous Cranberry Bread

2 cups sifted, all-purpose flour
1 cup sugar
1½ tsps baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter
1 egg, beaten
1 tsp grated orange peel
¾ cup orange juice
1½ cups light raisins
1½ cups fresh or frozen cranberries chopped
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Preheat oven to 350°.
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
Cut in the butter until mixture is crumbly.
Add the beaten egg, orange peel, and orange juice all at once and mix well; stir just until mixture is evenly moist.
Fold in raisins and cranberries.
Spoon into a greased 9x5x3-inch loaf pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
Cranberries can be substituted for raisins to have an all-cranberry bread.




From the children's book: Cranberry Thanksgiving
Wende and Harry Devlín, Parents’ Magazine Press, 1971