Orange Cranberry Quick Bread

ingredients

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup butter or shortening
3/4 cup orange juice
1 Tbsp. grated orange rind
2 eggs, well beaten
1 cup coarsely chopped fresh cranberries, leaving a few whole

method

Stir flour, sugar, baking powder, baking soda and salt together. Cut in butter until mixture resembles coarse cornmeal.

In a separate bowl, combine orange juice and grated rind with well beaten eggs. Pour all at once into dry ingredients, mixing just enough to dampen.

Dust chopped cranberries with a tablespoon of flour. Carefully fold into batter. Spoon into a well buttered 1 1/2 quart casserole or loaf pan.

Sprinkle a few floured whole cranberries over top of batter.

Bake in a pre-heated 350° F. oven for about 1 hour or until toothpick inserted in centre comes out clean.

Cool in pan 10 minutes, then remove. Store overnight for easy slicing.

(Optional) Frost with confectioner's frosting, by sifting 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread). Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.

Adapted from a Five Roses Flour recipe