We found this recipe in the New York Times. Very good. We've only modified it slightly. Our version is below. (We increased the amount of butter, cranberries, and nuts.)
- 2 cups flour
- 1 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 T butter (original recipe 4 T)
- 1 egg
- 3/4 cup orange juice
- 1 T orange zest or grated orange rind
- 2 cups cranberries (original recipe 1-1/2 cup)
- 1 cup walnuts or pecans (original recipe 1/2 cup)
- Preheat oven to 350.
- Grease a loaf pan.
- Put dry ingredients into a large bowl and stir to mix well.
- Cut butter into the flour mixtur until it resembles corn meal. You can use a pastry blender or two knives.
- In another bowl, beat eggs well. Stir in orange juice and orange rind.
- Lightly stir egg/orange juice mixture into the flour mixture just until blended.
- Gently fold in cranberries and nuts.
- Put batter into pan.
- Bake 55 minutes, or until bread is golden brown and springs back when touched.
- Cool on rack.
- Wrap in foil. Good for it to rest overnight before slicing.
- Keeps well in refrigerator.
- Replace 1/2 cup of the flour with dry oatmeal.