Cranberry nut bread is enjoyed by entire family

August 04, 2010

This recipe was included in "Food For All," a cookbook Dodie Ruskie and friend Donna Catling created in 2007 to celebrate the 50th anniversary of the Unitarian Universalist Church of Hagerstown.

Ruskie and Catling compiled the cookbook from church members' and friends' favorite recipes. Many were recipes for popular dishes served at church potlucks or during the refreshment hour after the Sunday service.

"This bread is one my whole family enjoyed," Ruskie said. "It is a recipe my mother, Dorothy Carberry, had written on a blank page in one of her many cookbooks."

Cranberry nut bread

2 cups sifted flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 teaspoon grated orange peel
1/4 cup orange juice
1 egg, well beaten
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped nuts


Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, salt and baking soda. Cut in shortening.

In a separate bowl, combine orange peel, juice and egg, and add to dry ingredients, mixing just enough to moisten.

Fold in berries and nuts and turn into a greased 9-inch-by-5-inch-by-3-inch pan.

Bake for 60 minutes. Cool. Wrap and store overnight before slicing.

- Courtesy of Dodie Ruskie, a member of the Unitarian Universalist Church of Hagerstown, 13245 Cearfoss Pike, west of Hagerstown. For more information about the church, go to . To purchase a copy of the book, call 301-797-5533.

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