Dorothy'S Cranberry Bread - cooking recipe

Ingredients

2 cups sifted flour
3/4 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 orange, juice and grated rind
2 tablespoons vegetable oil
1/2 cup well-drained crushed pineapple in juice (save juice)
1 large egg, beaten
1 cup cranberries, cut in half
1/2 cup chopped walnuts

Preparation

Sift together the dry ingredients in a large bowl.
In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat).
Fold in chopped nuts, cranberries and crushed pineapple.
Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
Makes 1 loaf.
SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
NOTE: You may want to double the recipe and make 2 loaves. It goes fast!