Cranberry Bread

This was a recipe I obtained long ago from Chef Marcel Desaulniers when I worked at the Trellis Restaurant in Colonial Williamsburg. Unfortunately, the Trellis is no longer in business, but his great recipes can be recreated!

1/2 pound whole cranberries, chopped in a food processor for about 15 seconds. Be sure that all of the cranberries have been chopped. Keep at room temperature.

3 cups of flour

1 1/4 cup sugar

2 teaspoons baking soda

2 teaspoons baking powder

3 eggs

3 Tablespoons vegetable oil

1 cup orange juice

Preheat the oven to 325 degrees.

Lightly great a loaf pan with 1 teaspoon vegetable shortening. Dust the pan with 1 tablespoon of flour and shake out the excess.

In a separate bowl, combine the flour, sugar, baking soda and baking powder.

Whisk the eggs in a bowl until foamy. Add the vegetable oil and the orange juice and combine thoroughly. Slowly mix the egg mixture in with the flour mix. Mix on low for about 20-30 seconds until moistened. Use a spatula to finish mixing the batter until it is smooth and thoroughly combined. Fold in the chopped cranberries.

Bake in the preheated oven for 65-75 minutes. Allow the bread to cool in the pan for 15 minutes. Remove from the pan and place on a cooling rack and allow to cool to room temperature before slicing.

This bread is delicious when served toasted and topped with cream cheese. Freeze unused portions for up to three weeks.