From the Kitchen of Angie St. John
The first month of the new year is almost over, how did that happen so quickly? I think it happened when I was making the 10th list of what to bake, make and prep in these cold winter months! This is the time of year I say to myself “stock up on cranberries or you’ll miss them too much when they’re gone” so let’s hope I listened to myself this time around. I’m also really into making wreaths, and am thinking of stringing a few on to one of those, but first…let’s eat! This is a newer recipe for me and it’s just heavenly! It’s one of those recipes that you'll want to share with everyone and I like baking it after dinner is prepared, so that it bakes while we’re eating. Regardless, if you eat it at night or in the morning, it will not disappoint. A loaf also makes a great gift!
You Will Need:
2 Cups all purpose flour
1 Cup (I use a little less) sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter (I softened mine a bit)
1 large egg
3/4 cup orange juice
1 1/2 cup golden raisins
1 1/2 cup fresh cranberries (chopped a bit)
1. Preheat oven to 350 F and grease a 9" x 5" bread pan.
2. Add add flour, sugar, baking powder and baking soda into a bowl and stir.
3. Add butter, egg and orange juice to the dry mix. Mix until just combined and evenly moist. Fold in raisins and cranberries.
4. Pour batter into bread pan and bake for an hour (sometimes a few extra minutes is needed). Test by inserting a toothpick in the middle, if it comes out clean - remove from oven, cool and enjoy!