High Altitude Cranberry Bread

As a recent transplant to Colorado, I am having to adjust all my recipes for the High Altitude. This is my attempt at Cranberry Bread

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 Loaf

Ingredients

• 2  cups white flour
• 1  cup granulated sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄4 cup shortening
• 3⁄4 cup  fresh orange juice
• 1  large egg, beaten
• 1  teaspoon orange zest
• 1  cup fresh cranberries, coarsely chopped

Directions

1. Mix the orange juice, egg, orange zest & sugar and let sit for about 10 minutes.
2. Sift dry ingredients. Cut in the shortening with pastry blender or forks mixing with a fork until evenly moistened.
3. Fold in the cranberry mixture slowly until evenly mixed.
4. Pour batter into a lightly greased 9 x 5 inch loaf pan lined with parchment paper. Bake for 45-60 minutes (until toothpick comes out clean) at 350 degrees. Cool 10 minutes. Makes 1 loaf.