Cranberry Orange Tea Bread
|Sugar||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Double acting baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Grated orange rind||1 Tablespoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Fresh cranberries||1 Cup (16 tbs), chopped|
Toss sugar, flour, baking powder, baking soda and salt to mix.
Cut in butter with a pastry blender or two knives to make very fine crumbs.
Combine orange juice and egg; add all at once and stir to moisten.
Fold in orange rind, nuts and cranberries.
Avoid over mixing.
Spread in a greased 9" x 5" loaf pan; flatten the center slightly.
Bake in a moderate oven, 350 degrees F, about 1 hour until loaf is browned and a skewer inserted at the center comes out dry.
Cool thoroughly on a rack before slicing.