|Mine is with all cranberries!|
1 cup sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 cup butter
1 egg, beaten
zest of 1 orange
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups cranberries, fresh or frozen *
Chop cranberries in the food processor. Remove & set aside.
Add the flour, sugar, baking powder, baking soda, and salt to the bowl of the food processor. Pulse several times to mix the dry ingredients. Add the butter, that's been cut into 4 tablespoons & pulse until the mixture is crumbly. Add the beaten egg, orange zest, & orange juice. Pulse until the mixture is evenly moist. Add the raisins & cranberries & pulse until they are distributed.
Spoon into a greased 9 x 5 x 3 inch loaf pan. (I actually used mini bundt pans.)
Bake at 350 degrees for 1 hour & 10 minutes. (Mini bundt pans will bake in 20-25 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
*If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.
I am sharing this with:
Tea Time Tuesday at Rose Chintz Cottage
Tea Party Tuesday
Table Top Tuesday
Mrs. Fox's Sweets Party
Full Plate Thursday
Thriving on Thursdays
Sweets for Saturday