Cranberry nut bread
As often happens, I started with a recipe from the King Arthur Flour 200th Anniversary Cookbook and then tweaked it until I got what I wanted. A note: the orange juice gives the bread great flavor, but leaves it a little crumbly. Don’t try to slice this until it has cooled fully, and if the texture bothers you, try using more oil and less juice.


 2 cups flour
 [frac]1/2[/frac] teaspoon salt
 1[frac]1/2[/frac] teaspoons baking powder
 [frac]1/2[/frac] teaspoon baking soda
 1 cup sugar

Whisk together in a large bowl.



 [frac]1/2[/frac] cup vegetable oil
 1 egg

Beat together until slightly thickened..



 [frac]1/2[/frac] cup freshly squeezed orange juice (or the juice of 1 orange, plus water to make [frac]1/2[/frac] cup)
 grated zest of 1 orange

Stir into the oilegg mixture.


Gently combine the wet and dry ingredients.


 1 cup chopped pecans or walnuts
 1 cup chopped raw cranberries

Fold in.


Bake in a greased loaf pan at 325°F for 60 to 75 minutes. Let it sit in the pan 5 minutes, then turn out onto a rack to cool. Let cool completely before slicing.