Sunday, March 23, 2008

Cranberry Orange Loaf

¼ cup butter
1 cup sugar
1 egg
¾ cup orange juice
1½ tablespoons orange zest
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups cranberries, chopped*
½ cup pecans, coarsely chopped (optional)

Beat butter, sugar and egg. Stir in juice and zest then dry ingredients and cranberries and nuts. Pour into one 9x5 loaf pan or three 5x2 inch mini loaf pans. Bake in preheated 350° oven for 1 hour or until toothpick inserted in center comes out clean. Let stand ten minutes then turn out onto wire rack to cool. This also makes great muffins.
* To chop cranberries freeze and process in food processor for a few seconds.

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