This recipe I am sharing with you today is one which I adapted from the old Purity Flour Cookbook. That was one of the very first cookbooks I purchased not too long after I got married all those years ago.
I had bought myself the Fanny Farmer Cookbook when I was in High School. (I've actually worn out three copies of that one.) I was at my sister-in-law's and she had the Purity book. Back in those days the book included forms in the back that you could send away and request your own copy.
I sent away for it and have been using it ever since. It is filled with old standby recipes that do not change with the passing of time. I call them the classics.
This delicious tea bread/loaf is one of the classics. The type of thing you always used to see served at Tea Parties, Bridal and Baby Showers. Before everyone got fancy smancy.
For me, it is an autumn classic, because of the cranberries. I grew up and live now, not very far from a cranberry bog. Cranberries are a very commonly used ingredient in my area.
This tasty bread falls within the Quick Bread category. Quick breads are types of bread products that do not use yeast for leavening, instead relying on baking powder and baking soda to help them rise.
They include loaves such as one I am sharing today (banana bread being a very popular one,)muffins, biscuits, soda breads, pancakes, crackers, corn breads and scones.
