“I brought this recipe home from school when I was in Grade 3. That was 39 years ago. It was part of a Mother’s Day gift for my mom.”
— Lori Anne Sampson
Grandmother’s Famous Cranberry Bread
Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/4 cup butter or margarine
1 egg, beaten
1 tsp orange peel, grated
1 cup dates, finely chopped
3/4 cup juice from fresh oranges (2 or 3 medium oranges)
1 cup fresh or frozen chopped cranberries
Directions:
Sprinkle some of the sugar on your berries and a little flour on the dates. This helps keep them separated. If berries are frozen, let thaw on a plate for a half-hour.
Mix flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in butter (small pieces) and rub in like pastry until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir gently just until mixture is evenly moist. Batter is thick. Fold in cranberries and dates.
Spoon into a greased or wax-papered 9-inch by 5-inch by 3-inch loaf pan. Bake at 350 F for 1 hour and 10 minutes. Remove from pan. Cool on a wire rack. When completely cooled, place in a freezer bag and let sit for a day or two. It gets more moist and tastier as it rests.
