Cranberry Orange Bread

This originally came from the Captain William’s House restaurant on Cape Cod. It was reprinted in 1970 in the “Baylor Wives’ Club Tasting Luncheon Recipe Book.”

Ingredients: One orange; 1 1/2 cup fresh cranberries coarsely chopped; 1 Cup white sugar, 1 egg; 2 C white flour, 1 1/2 teaspoon double-acting baking powder, 1 1/2 teaspoons salt, 1/2 teaspoon baking soda, 1/3 c vegetable shortening (Crisco™ type), 1/2 c chopped walnuts [or pecans, but walnuts are regional to New England]

Grease a 9X5X3 loaf pan [standard loaf pan[. Preheat oven to 350 F.

Cut orange into eighths, discard the seeds, then put through food processor [yes, include the rind]. Add enough boiling water to make one cup of pulp.* In a bowl, combine cranberries, sugar, well-beaten egg, and orange. Let stand.

In a large bowl sift together flour, double-acting baking powder, salt, and baking soda. Cut in shortening with a pastry blender or two knives until the mixture resembles cornmeal. Pour in the cranberry mixture and stir the batter until the ingredients are just mixed. Do NOT beat it. Fold in chopped nuts and spoon mixture into loaf pan. Let stand for 20 minutes. Bake for 55-60 minutes, or until it tests done (a skewer comes out clean). Let cool in pan on a wire rack, then invert and tip out of loaf pan.

This makes a very dense, flavorful loaf that is rather tart. It goes well with lingonberry jam or other not-too-sweet preserves. It also freezes very, very well, and is easy to double for giving away. I find the flavor better the next day after baking, but taste it and see for yourself.

*This might not be needed, given the size of our oranges.

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