Orange Nut Bread


1 tsp. soda
2 c. flour
1 tsp. baking powder
1/4 tsp. salt

Mix and set aside.

1 c. sugar
1 tsp. vanilla
2 tbsp. melted butter
1 beaten egg
1/2 c. orange juice
1/2 c. warm water
1/2 c. nuts
1/2 c. chocolate chips
8 maraschino cherries, cut in pieces


Combine soda, flour, baking powder, and salt in a small bowl. Then in a large bowl combine the ingredients of bowl #2 and mix well.
Add the ingredients of bowl #1 to bowl #2.

If pans are not Teflon coated, bread pans should be greased and the bottoms lined with wax paper.

Bake at 350 degrees for 50 to 55 minutes. Allow to cool in pan for 10 minutes. Take wax paper off while warm.

Cranberry – Orange Nut Bread


The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
Heat oven to 350 degrees.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.