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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Sent in by Allyson Schaff Ingredients:
4 tablespoons butter, cold |
2 cups all-purpose flour |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
3/4 cup orange juice |
1 tablespoon orange zest, grated |
1 egg |
1 cup cranberries, coarsely chopped |
1/2 cup walnuts, chopped (or pecans) |
Directions:
1. Preheat the oven to 350°F Grease a 9x5 inch loaf pan.
2. Stir together the dry ingredients. Cut the butter into bits, then use a fork or two knives (or a pastry cutter) to cut it into the dry ingredients until there are no pieces larger than a small pea.
3. Beat together the orange juice, zest and egg. Pour into the dry ingredients mixing just enough to moisten. Do not over mix and do not use an electric beater or the bread will be tough.
4. Fold in the cranberries and nuts. Spoon the mixture into the loaf pan. Bake about an hour until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack about 15 minutes before removing bread from pan.
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