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Cranberry & Raisin Bread
Recipe Courtesy North Dakota Wheat Commission

2 2/3 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/2 cup margarine
1/2 cup brown sugar
1/2 cup orange marmalade
3/4 cup creamed cottage cheese, small curd
2 eggs, slightly beaten
Grated rind of 1 lemon
Grated rind of 1 orange
1/4 cup orange juice
1/2 cup golden raisins

1 cup cranberries, coarsely chopped

Sift or stir together flour, baking powder, baking soda, salt and
pumpkin pie spice; set aside. In a medium-sized bowl, cream
together margarine and brown sugar. Add marmalade, cottage cheese, eggs,
lemon rind, orange rind and orange juice; mix thoroughly. Add
flour mixture and stir until just moistened. Fold in raisins
and cranberries.

Pour into a 9 x 5 x 3-inch pan
coated with non-stick spray. Bake at 325 degrees for 1
hour and 15 minutes. Cool in pan 10 minutes; remove
from pan and cool on a rack.

Nutritional Information