Cranberry Nut Bread

One 5” x 9”  [13 cm x 23 cm] loaf

A moist quick bread with the tang of cranberries.  Serve sliced and spread with cream cheese.

2 cups all-purpose flour (plain) 10 ounces 280 grams ¾  cup  sugar  5 ounces 135 grams ¾ tsp salt     3.7 ml 1½ tsp baking powder     7.5 ml ½ tsp baking soda   2.5   ml               1 large egg         2  Tbs vegetable oil     30 ml ¾  cup orange juice     185 ml 1 Tbs grated orange peel (optional)     15 ml               2 cups coarsely chopped cranberries     500 ml ½ cup chopped nuts 2 ounces 50 grams

Preheat oven to 350°F [175°C]. Grease one 5” x 9”[13 cm x 23 cm] loaf pan.

Combine the flour, sugar, salt, baking powder and baking soda in a large bowl.

Combine the egg, oil, orange juice and grated orange peel into a smaller bowl.

Add the egg mixture to the flour mixture and stir until just combined.
Add the cranberries and chopped nuts, stir to mix.
Spoon the batter into the prepared pan.

Bake at 350 ° F [175 °] for 50 minutes or until a toothpick comes out clean.
Let bread sit for 10 minutes and the remove from the pan and place on a cooling rack.
Let cool completely before slicing.

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