Dorothy's Cranberry Bread

This was my Mothers special recipe for Cranberry bread. The best I've ever had and highly recommended! The flavors of cranberries, orange and pineapple compliment each other, and it's nice and moist. This bread continues to be a holiday tradition and family favorite.

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 10 slices

Ingredients

• 2  cups  sifted flour
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons double-acting baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  orange, juice and grated rind
• 2  tablespoons  vegetable oil
• 1⁄2 cup  well-drained  crushed pineapple in juice (save juice)
• 1  large egg, beaten
• 1  cup cranberries, cut in half
• 1⁄2 cup  chopped walnuts

Directions

1. Sift together the dry ingredients in a large bowl.
2. In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
3. In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat).
4. Fold in chopped nuts, cranberries and crushed pineapple.
5. Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
6. Makes 1 loaf.
7. SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
8. NOTE: You may want to double the recipe and make 2 loaves. It goes fast!