A falltime favorite!

Another recipe to share, and since it's almost time for Someone's birthday, I figured I'd post a recipe he likes to start the new month!  This is one that's been in the family for ages, and I'd give credit if I knew wherever we'd found it in the first place. 

Cranberry Bread

Ingredients

• 2 cups white flour
• 2 cups whole wheat flour
• 1 T. baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup (1 stick) margarine
• 1 1/2 c orange juice
• 2 eggs beaten
• 1 T. grated orange rind
• 2 cups cranberries, chopped
• 1 cup pecans, chopped
• 2/3 cup raisins

Directions

1. Sift together white and wheat flours, baking powder, salt, baking soda, cinnamon, nutmeg, and white and brown sugars.
2. Cut in margarine until a coarse meal texture.
3. In a small bowl, mix together orange juice, beaten eggs, and orange rind.
4. Stir juice mixture into flour mixture until moistened.
5. Fold into batter cranberries, pecans and raisins.
6. Turn into greased and floured loaf pans (two 9x5-inch pans, or 5-6 small pans).
7. Bake at 350 F for 55 minutes for large loaves and 30-40 minutes for smaller loaves.  Bread is done when a toothpick inserted near the center comes out clean.

Notes and Variations

• The finished loaves freeze very well. 
• The bread actually slices better the second day.
• Both raisins and pecans can be easily omitted, if your tastes prefer.  We have one good friend who dislikes raisins, and another who has a nut allergy, and have made this recipe omitting both the offending ingredients.  Still tastes delicious!