4 c All-purpose flour
2 c Granulated sugar
1 ts Salt
3 ts Baking soda
1/4 c Butter – (1/2 stick); melted
2 Eggs; beaten
1 c Orange juice
2 c Cranberries; cut in half
1 c Chopped pecans
Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use
cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt
and baking soda together into bowl. In a separate bowl, beat together
butter, eggs and orange juice. Add to flour mixture; stir just until
blended. Stir in cranberries and pecans. Transfer batter to prepared
pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30
minutes. Test for doneness by inserting a toothpick in the center; it
should come out clean. Remove immediately from pans; let cool on
rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18
to 24 muffins.
Yields
18 servings