Cranberry Orange Bread

Ingeridients:
1/2 cup pecans or wanuts, toasted and coarsly chopped
1 cup fresh or frozen cranberries, coarsely chopped
2 cups all purpose flour
1 cup granulated white sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. orange zest
4 Tbsp. cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup fresh squeezed orange juice
1 tsp. vanilla extract


Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan. Toast the pecans or walnuts for about 8-10 minutes or until lightly browned and fragrant. let cool and then chop coarsely. In a small bowl, combine the egg with the orange juice an vanilla extract. In a large bowl, whisk flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the cutter into small pieces and blend it into the flour mixture with a pastry blender. the mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen. Makes one - 9 x 5 x 3 inch loaf.
Enjoy!