Holiday Notebook: Cranberry Orange Bread

CRANBERRY - ORANGE BREAD

2 cups all purpose white flour (may use 1 cup white & 1 cup whole wheat flour)
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter or margarine
1 egg beaten
1 tsp grated orange peel
¾ cup orange juice
3 cups chopped cranberries

Preheat oven to 350 degrees F. Butter a 9 X 5 X 3 inch loaf pan.

Sift flour, sugar, baking powder, salt & baking soda in a large bowl.
Cut in butter with fork or pastry blender until mixture is crumbly.
Add egg, orange juice and peel all at once, stir just until mixture is evenly moist.
Do not over mix, leave it a little lumpy.
Fold in cranberries. Spoon mixture into prepared pan.
Bake for about 1 hour, test for doneness with a skewer inserted into center of loaf,
it should be clean when removed. Let cool for about 20 minutes in the pan, carefully remove and transfer loaf to a cooling rack. Cool completely before slicing.