Weekend Cooking: Cranberry-Orange Bread

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By request, today's Weekend Cooking post is my recipe for cranberry-orange bread. I have no source for this recipe, it's one I copied down many years ago. All measures are U.S. standards.

EDIT: I rushed to get this post up this morning and failed to say that this is a family favorite, and I've given this bread for Christmas and house gifts for years. I buy extra cranberries in the fall to freeze so I can make this year round. Moist and good.

Cranberry-Orange Bread

1 9-inch loaf

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup sugar
• 1½ teaspoon baking powder
• Juice and grated zest of 1 orange
• 1 large egg, beaten
• 2 tablespoons butter, melted
• 1 cup fresh cranberries
• ½ cup chopped nuts (walnuts, pecans)

Preheat the oven to 350°F. Grease a 9-inch loaf pan.

Sift flour, salt, baking soda, sugar, and baking powder into a large bowl. Put the orange juice and zest in a measuring cup and add enough boiling water to make ¾ cup liquid. Add the juice mixture to the dry ingredients. Add the egg and butter, and mix just enough to moisten the flour. Fold in the cranberries and nuts.

Pour the batter in the prepared pan and bake 45 to 50 minutes until a toothpick inserted in the center comes out dry. Cool on a wire rack until warm, turn out of pan to finish cooling.

Enjoy