1 c Cranberries, chopped
– (fresh or frozen)
1/2 c Chopped nuts
1 tb Grated orange peel
2 c Whole wheat pastry flour
1 c Sugar or Date sugar
1 1/2 ts Baking powder
1 ts Salt (optional)
1/2 ts Baking soda
2 tb Shortening or applesauce
3/4 c Orange juice
1 Egg, well beaten
-=OR=- Egg replacer
Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf
pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel.
Set aside. In a bowl mix together flour, sugar, baking powder, salt, and
soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing
just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
Bake 60 minures or until wooden pick inserted into center comes out clean.
Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store
overnight. Makes 1 loaf.
FROM: DEBORAH HAYES (TGNJ44B)
Yields
12
