A moist batter bread that is a perfect addition to Thanksgiving dinner.
2 cups flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter or margarine
1 cup fresh cranberries coarsely chopped
1 tsp. vanilla extract
1 medium orange
No nutrition information available
Preheat oven to 350 degrees.
Sift flour, salt, and baking soda together and set aside. Grate the zest (rind) from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest to the juice and enough hot water to make one cup.
In mixing bowl, cream butter and sugar together until light and fluffy. Add eggs to mixture one at a time beating well after each egg. Add the orange juice mixture. Add the vanilla. Add the cranberries. Add the dry ingredients. Mix until completely blended.
Pour into one large or two medium loaf pans. Bake for 40 minutes for medium loaf and 60 minutes for large loaf or until cake tester comes out clean. Let cool before removing from loaf pans.