Raspberry Nut Bread

Source: The Baltimore Sun, April 21, 1999

Makes 1 loaf

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange zest
1 egg, well beaten
1/2 cup chopped nuts
1 cup raspberries, coarsely chopped

Sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal.

Combine orange juice, zest and egg. Pour into dry ingredients and mix just enough to combine. Carefully fold in nuts and raspberries.

Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Spread to the corners and sides to make them higher than in the center. Bake in a preheated 350 degree F oven for 1 hour or until wooden pick comes out clean.

Remove from pan. For easier slicing, store overnight.