In honor of today, I present a recipe that I most associate with my mom, a delicious moist bread she’s baked for years. The cranberries and nuts are always distributed perfectly and while heavenly fresh, it makes a great toast the next morning. The recipe comes via the West of the Rockies Cookbook, a fixture in the family household for as long as I can remember.

Orange Cranberry Bread

2 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sugar

1 egg, beaten

2 Tablespoons butter, melted

3/4 cup orange juice

1 cup cranberries, cut in half

3/4 cup chopped nuts

Yield: 1 loaf

1.) Preheat oven to 325 degrees.

2.) Sift together flour, salt, baking soda and sugar

3.) Add the beaten egg, melted butter and orange juice, mix well. Stir in cranberries and nuts last.

4.) Bake at 325 in a greased loaf pan for 1 hour and 10 minutes.

West of the Rockies says, “This bread has a wonderful texture and a sweet/tart taste.”

Just like you, Mom.

[Image: Edie Crawford]