Orange-Cranberry Nut Bread

Ingredients

1 1/2 cups fresh cranberries
1 1/2 cups sugar
3 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons freshly grated orange rind
1/2 cup chopped nuts
3/4 cup Roberts Half and Half
1/4 cup Roberts Orange Juice
1 Roberts Egg
2 tablespoons Roberts Butter, melted

Preparation

Wash and slice cranberries; mix with 3/4 cup sugar. In a separate bowl, combine flour, remaining sugar, baking powder, baking soda and salt; stir in grated orange rind, nuts and cranberries. Mix together half and half and orange juice; add egg and melted butter, stirring to mix thoroughly. Blend egg mixture into flour mixture; pour into a well-buttered 9 x 5 x 3 inch loaf pan. Bake at 350° about 1 hour, or until a wooden pick inserted in center tests clean. Allow to cool 5 minutes, remove from pan. Cool thoroughly before slicing. Store in tightly covered container.

Yield: 1 loaf

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.