2 cup Flour
1/2 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
1 medium Orange, juice & rind
Hot water
1 Egg, beaten
1 cup Cranberries, halved
1/2 cup Chopped walnuts
Directions
Preheat oven to 350 F. Sift dry ingredients together. Measure
together orange juice, rind and melted margarine. Add enough hot
water to make 1 cup. Stir liquid into dry ingredients. Add
remaining ingredients.
Cut aluminum foil to fit bottom of 9 x 5 inch loaf pan. Spray sides
of pan with vegetable pan spray. Add batter. Bake for 1 hour or
until toothpick inserted into of loaf comes out clean. Let stand
overnight for easy slicing.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier Nov 93.
Servings: 18 servings
Cranberry Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breads/Bm
The History of Recipes
Written recipes as a concept can be traced far back into the distant past, certainly as far as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
As we move on, there are some recipe books which date from the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the rich people of that period. By the advent of the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Cranberry Bread recipe.
