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INGREDIENTS:

1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter

DIRECTIONS:

Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.

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INGREDIENTS:

1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)

DIRECTIONS:

Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened

Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.

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INGREDIENTS:

1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt

DIRECTIONS:

Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.