Cranberry Nut Bread

250 g flour
200 g sugar
1/2 t baking soda
1 1/2 t baking powder
3/4 t salt
1 1/2 C fresh or frozen cranberries
2 T orange zest
3/4 C freshly squeezed orange juice
1 egg
6 T oil (original recipe uses 3 T)
3/4 C nuts

Set oven to 350.
Grease bread loaf pan.
Combine flour, sugar, baking soda, baking powder, and salt.

Slice cranberries in half (I omit this step because I like them whole.)
Add cranberries and orange zest.
Separately combine orange juice, egg, and oil.
Add wet ingredients to dry ingredients, stirring just until combined.

Fold in nuts and pour into pan.

Spread dough into corners and sides slightly higher than center.
Bake 30 mins.
Cover loosely with foil and continue baking an additional 30 mins.
Let cool 10 mins before removing.
Store overnight for easy slicing.

Note:
To substitute cranberries, use either whole blueberries or
coarsely chopped dried apricots soaked in hot water for 20 mins.
If using apricots, use lemon zest in place of the orange zest.

Betty Reed