BREAD ON MONDAY - Cranberry Nut Bread

When I was growing up, I adored the Christmas season. With typical child-like impatience, I eagerly anticipated each and every event of the season's progression. And one thing I anticipated the most was Christmas morning breakfast! As with most parents, ours were up late putting gifts under the tree for "Santa" because we were so excited  anticipating his coming that we took forever to go to sleep. Naturally, that was the one day of the year that we popped up out of bed early, usually before the sun even came up! But Mom and Dad wanted to SLEEP!

We were allowed to open our stockings, but were weren't to touch anything else before they got up... not even TOUCH anything. But there was always something extra good waiting for us to eat for breakfast while they snoozed as long as we possibly let them snooze. Usually, it was an assortment of quick breads and fruits. My favorite, one of the things I looked of forward to Christmas morning for, was, you guessed it.... CRANBERRY NUT BREAD! I could hardly sleep not only knowing that Santa was coming, but that when I got up, that wonderful, tangy-sweet, moist bread would be waiting for me. Mmmmmm..... I can smell it even now just thinking about it.

And now, I would like to share with you the recipe for that wonderful Cranberry Nut Bread that I so looked forward to with impatient anticipation each and every Christmas season:

Cranberry Nut Bread

• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/2 cup chopped nuts (I prefer pecan or walnut)
• 1 T. grated orange peel (fresh)
• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 T. shortening
• 3/4 cup orange juice
• 1 large egg, well beaten

Preheat oven to 350°F. Generously grease and lightly flour a 9x5x3 inch loaf pan.

In medium mixing bowl, stir together flour, sugar, baking powder, salt and soda; cut in shortening.

 Stir in orange juice, egg and orange peel, mixing just until moistened.

Fold in cranberries and nuts. Pour into prepared pan.

Bake 1 hour or until toothpick inserted in center comes out clean. Be careful not to overcook, as it will make bread dry.

Cool on wire rack 15 minutes. Remove from pan and cool completely.

When completely cool, wrap and store overnight before cutting to increase moistness. Makes 1 loaf.