Andrea brought home this recipe from kindergarten at St. Mary’s Episcopal School in Memphis. It has become a family tradition for us. No Christmas or Thanksgiving has passed without this delicious treat.
2 cups sifted all purpose flour
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter, room temperature
1 egg, beaten
1 tsp grated orange peel (I use a few drops of orange oil)
¾ cup orange juice
1 ½ cups light raisins
1 ½ cups fresh or frozen cranberries, chopped
Sift first 5 ingredients.
Cut in butter until crumbly.
Add next 3 ingredients.
Fold in raisins and cranberries.
Spoon into a greased 9x5x3 loaf pan. (I sometimes bake it in muffin pans)
Bake at 350 for 1 hour and ten minutes. Or until toothpick comes out clean. (It will take much less time for muffins). Remove from pan. Cool on wire rack.
You may substitute cranberries for raisins and have an all cranberry bread.