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Orange-Cranberry Bread

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Orange-Cranberry Bread

This easy quick bread is bursting with sweet and tart flavors, and crunchy nuts. Great toasted with butter or cream cheese.

Orange-Cranberry Bread


2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 egg
1/3 cup orange juice
2 teaspoons orange rind, grated
2 tablespoons vinegar, mixed with water to make 2/3 cup
¼ cup oil
½ cup of walnuts, chopped (optional)
1 cup of fresh whole cranberries (not dried!)

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Preheat oven to 325º F. Start by finely grating the orange rind. In a large bowl combine baking soda and salt to the flour, and mix thoroughly. Add sugar and stir. Add the orange rind to the dry ingredients.

In a separate bowl, whisk together the egg , vinegar/water mixture, orange juice, and oil. Make a well in dry ingredients, and pour wet ingredients in all at once, stir quickly just until moistened. Fold in cranberries and walnuts (if using).

Pour into a greased 9 x 5-inch loaf pan and bake until golden brown and toothpick inserted into center of loaf comes out clean (approx. 60 minutes). Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. Slice, and enjoy!

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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