Cranberry Bread

I went to the St. Paul Farmers' Market on Sunday and there was someone there selling 2 lb bags of cranberries. And larger - 2 lb was the smallest bag you could get. They called out to me so I decided to buy some and make some cranberry bread at Andy's when we were done at the market. I barely made a dent in the bag, but they do freeze well, so I think I'll have lots of cranberry bread in my future.

The original recipe came from a cookbook that my mom got from The Great Flatlands Rider. It has been adapted since then (we don't like nuts in our bread, or zest of any kind) and has become a fixture for Thanksgiving and Christmas. It's really my mom's recipe but I've been helping since forever, so I feel ok about posting it here:

Cranberry Bread
"very nutritious"
Ingredients:
2 cups flour (1 cup white, 1 cup wheat)
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup halved, raw cranberries (be generous)
1/2 cup wheat germ
1/2 cup orange juice
1 egg slightly beaten
1/4 cup warm water
2 Tbs. vegetable oil

Sift together the first five ingredients (in italics). Stir in cranberries and wheat germ.

In a separate bowl, combine egg, OJ, water, and oil. Add to the dry ingredients and mix well.

Spoon into a greased loaf pan.

Bake for 50-60 minutes in a 350 degree oven. Bread is done when a toothpick inserted in the middle comes out clean.

Cool in the pan for 5 minutes, then turn over onto a rack to finish cooling.