Cranberry Orange Quick Bread (Five Roses Flour - 1967)

1. 1

   Stir flour, sugar, baking powder, baking soda and salt together.

2. 2

   Cut in butter until mixture resembles coarse cornmeal.

3. 3

   Combine orange juice and grated rind with well beaten eggs.

4. 4

   Pour all at once into dry ingredients, mixing just enough to dampen.

5. 5

   Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.

6. 6

   Sprinkle a few floured whole cranberries over top of batter.

7. 7

   Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.

8. 8

   Cool in casserole 10 minutes, then remove.

9. 9

   Store overnight for easy slicing.

10. 10

    Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).

11. 11

    Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

* Per serving · 4 servings · Values may vary.

No additional tips available.