Cranberry Orange Bread

Cranberry Orange Bread
(makes 2 small loaves)

2 cups sifted flour

¾ cup sugar

3 teaspoons baking powder

¾ teaspoon salt

½ teaspoon nutmeg

grated rind of 1 orange

1 cup cranberries, chopped

¾ cup orange juice

2 tablespoons salad oil

1 egg slightly beaten

1. Preheat oven to 350 degrees. Sift dry ingredients into bowl. Add orange rind and mix.

2. In a separate bowl, combine orange juice, egg, and salad oil.

3. Add to dry ingredients,stirring just until flour is moistened.  Fold in cranberries.

4. Divide batter between 2 small greased loaf pans.  Bake  for 45-60 minutes. Bread is done if top of loaf springs back when lightly depressedor toothpick inserted in center comes out clean. Cool completely. Slice thin and serve with butter. Bread may be stored in freezer for several months before use.

(Double wrap in plastic wrap and then foil if storing in freezer.)

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