I've been asked to share the recipe for the cranberry/orange loaf that I alluded to in a post from last week (enjoy, Jennifer). I'd be glad to do so, as it's really delicious!
The recipe comes from a book called A Cranberry Thanksgiving, by Harry and Wende Devlin. This is a book which Matthew and I read a few years ago around Thanksgiving time, and we loved it...it's a delightful read. The book centres around a 'famous' cranberry bread recipe, and the inside back cover includes the recipe for the loaf. I hope you enjoy it as much as we do every year around this time. I always make a triple recipe so that we can enjoy one loaf now, and another two loaves a few weeks from now.
2 cups sifted flour
1 cup sugar
1-1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg, beaten
1 tsp grated orange peel (I use double this, but that's just my preference)
3/4 cup orange juice
1-1/2 cups light raisins (I don't like raisins, so I never include these)
1-1/2 cups fresh or frozen cranberries, chopped (I use fresh because they're available at this time of year, and I chop them carefully in my Vitamix blender, on the lowest speed...you don't want them juiced)
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl (I use my mixer for this - not by hand and not with a hand mixer). Cut in butter until the mixture is crumbly. Add egg, orange peel, and orange juice all at the same time; stir just until mixture is evenly moist. Fold in raisins and cranberries.
Spoon into a greased 9x5x3 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in centre comes out clean. Remove from pan; cool on a wire rack.