Cranberry Nut Bread from 1968
2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1 egg
1 tablespoon grated orange rind
3/4 cup orange juice
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped nuts
Sift dry ingredients into mixing bowl. Cut in
shortening. Beat egg well; mix in orange rind
and juice. Pour into dry ingredients; mix just
to dampen. Carefully fold in cranberries and
nuts. Spoon into greased 9 x 5 inch loaf pan.
Bake at 350 degrees F about 1 hour until bread
tests done. Remove from pan. Cool before slicing.
Makes 1 loaf.
Source: Seattle Spokesman-Review, Wednesday, Nov 13, 1968