Cran-dall-berry+Bread

I'll attribute never having cranberry bread when I was growing up to having been born and bred in West Virginia. I married a Yankee though, so now cranberry bread is a holiday tradition both at Thanksgiving and Christmas. Here's my husband's Rhode Island family recipe with a not-so-tricky ingredient that absolutely makes it ... orange juice. Enjoy!

2 cups flour (substituting a 1/2 cup of whole wheat flour makes bread with a little more fortitude) 3/4 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt

1/2 cup nuts (optional) 1 1/2 cups fresh cranberries

Mix dry ingredients together and add the following.

1/3 cup oil 3/4 cup orange juice (and rind, too, if you're squeezing your own) 1 egg

Mix batter just enough to wet dry ingredients. Butter an oblong bread pan. Bake batter for 1 hour at 350 degrees. Store in fridge. Makes one loaf. You can double this recipe easily for two loaves or bake in muffin tins for cranberry muffins.