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10-24 Cranberry Bread

You can start finding fresh cranberries around now. Or look in the freezer section.
This came from my friend Megan's mom's BYU cooking class...in the 1950's! This recipe was also in the Arizona Republic when we lived there in 1995 but they used lemon instead of orange and butter instead of oil.

Sift together dry ingredients:
2 c flour
1 t salt
1/2 t baking powder
1/2 t baking soda
Then combine wet ingredients separately:
1 egg, beaten
1 c sugar
2 T hot water
2 T canola oil or 1/4 c butter, softened
1/2 c orange juice or 3/4 c lemonade concentrate
Add to dry ingredients, barely mixing - only to moisten
Fold in
1/2 c chopped nuts
1 c cranberries, chopped
zest of 1 orange or 1 lemon
Bake in a well greased or parchment lined bread pan at 325 degrees for 1:10.
Let cool before resting or refrigerating for 24 hours to let the flavors blend.
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