Mary Moore’s Cranberry Loaf
Makes 2 loaves.
1/2 cup shortening (room temperature)
2 cups granulated sugar
1 Tablespoon grated orange rind (or 1 1/2 teaspoon bottled orange peel)
1 cup orange juice
4 cups unsifted all-purpose flour
2 teaspoons salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 (14 oz) can whole-berry cranberry sauce (or 1 3/4 cups home-made cranberry
1 cup chopped nuts (optional - but recommended)
Preheat oven to 350 degrees F. Grease 2 standard loaf pans.
In beater bowl cream together the shortening and sugar.
Beat in the eggs and orange rind. Stir in orange juice.
Add flour, salt, baking powder and baking soda and beat until
Carefully stir in cranberry sauce trying not to break up berries.
Fold in nuts (if used).
Pour into two greased, triple-wax paper-lined standard loaf pans
and place them on a cookie sheet.
Bake at 350 degrees F for 50 to 55 minutes.
Remove from oven.
Cool on racks 30 minutes then remove from pans, carefully peel off wax
paper and let cool completely.
Wrap in plastic bags. Freeze one loaf, if desired.
Source: Mary Moore’s food column, The Ottawa Citizen newspaper, Mar 4, 1978.