Here are some good bread recipes from the 1950s.

Cranberry Bread

2 cups of sifted flour

1 cup sugar

1½ tsp baking powder

1 tsp salt

½ tsp baking soda

¼ cup butter

1 beaten egg

1 tsp grated orange peel

¾ cup orange juice

1½ cups light raisins

1½ cups fresh chopped cranberries

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir until

mixture is evenly moist. Fold in the raisins and cranberries.

Spoon into a greased 9x5x3 inch loaf pan. Bake at 350ºF for one hour and 10 minutes

or until toothpick comes out clean.


Banana Loaf

½ cup butter

¼ cup shortening

1 cup sugar

2 eggs

3 mashed bananas

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup chopped nuts

Cream the butter and shortening together, then add the sugar. Add eggs. Add bananas and the remaining ingredients (leave nuts out if you so choose). Spoon into a greased 9x5x3 inch loaf pan. Bake at 350ºF for one hour.


Lemon Loaf

1 cup white sugar

½ cup shortening

½ cup 2% milk

2 eggs

2 tsp lemon juice

2 tsp lemon rind

1½ cup flour

1 tsp baking powder

½ tsp salt

Cream sugar and shortening together. Add remaining ingredients. Pour into greased

and floured loaf pan. Bake at 350ºF for 60 to 70 minutes.

Glaze

¼ cup sugar

2 tsp lemon juice

Combine sugar and lemon juice. Pour or brush onto warm loaf.


Zucchini Bread

2 cups white sugar

1 cups Crisco shortening

3 eggs

2 cups grated raw zucchini (leave peel on)

1 tsp vanilla

Mix well and then add:

2⅓ cups flour

¼ tsp baking powder

1 tsp soda

1 tsp salt

2 tsp cinnamon

1 cup chopped walnuts

Makes two loaves. Bake at 350ºF for 50 minutes.