Cranberry Bread

Serves 12

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup shortening
• 1 cup fresh cranberries, chopped
• 3/4 cup fresh orange juice
• Zest of one orange
• 1 egg, beaten
• 1/2 cup chopped nuts
• Raw sugar, for topping, optional

Preheat oven to 350 degrees F. Lightly grease a standard loaf pan. In a medium bowl mix the flour, sugar, baking powder, baking soda and salt. Stir with a whisk to combine well.

Cut is the shortening until the mixture resembles cornmeal.

Zest the orange and squeeze the juice. Measure the juice in a measuring cup. Add the zest and the egg to the juice and mix to combine. Add the juice mixture to the dry mixture all at once and stir just to combine.

Add the cranberries and nuts to the mixture all at once. Using a spatula, fold in the nuts and cranberries to distribute. Pour the batter into the greased loaf pan. Sprinkle with raw sugar, if you desire. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.