Cranberry nut bread

  • Makes 1 loaf.
  • 15 minutes to assemble, an hour or more to bake.

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 oil-egg mixture.

  1. Gently combine the wet and dry ingredients.

    • 1 cup chopped pecans or walnuts
    • 1 cup chopped raw cranberries

    Fold in.

  2. 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.