We read Cranberry Thanksgiving for the first time this year, on the recommendation of Amanda Bennet via her Thanksgiving unit study. Where has this book been all my life? It was hilarious, and delightfully predictable to me, and a total surprise to my children.
As the authors anticipated, we were inspired to make our own batch of Grandmother’s Famous Cranberry Bread. And I can’t believe I, the photo queen, forgot to snap some shots. I really, really can’t believe it. Neither can my kids, who tease me about taking pictures of mundane things nobody would want to actually look at!
My kids loved this so much that we ate it for dinner! My kids don’t like ANYTHING like this! Someone said kids are more likely to eat what they cook–I see the truth in that!
Grandmother’s Famous Cranberry Bread
- 2 c. sifted all-purpose flour
- 1 c. sugar
- 1.5 t. baking powder
- 1 t. salt
- 1/2 t. baking soda
- 1/4 c. butter
- 1 egg, beaten
- 1 t. grated orange peel
- 3/4 c. orange juice
- 1.5 c. light raisins
- 1.5 c. fresh or frozen cranberries, chopped
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.
Spoon into a greased 9×5.3-inch loaf pan. Bake at 350 for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.
If you choose, you may substitute cranberries to have an all cranberry bread.
Note: I made two batches and only grated the orange peel into one, without significant difference. I left out the raisins but did not add more cranberries, and there are plenty of cranberries. I baked the batches in mini-loaf pans, 5 per batch, for 40 minutes. Just after I pulled them out, I sprinkled crystals of “Sugar in the Raw” on top. Very yummy!