Cranberry Orange Bread

Cranberry Orange Bread
This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can’t have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.

INGREDIENTS:
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, cut into small chunks
3/4 cup orange juice
1 tablespoon grated orange zest
1 egg, beaten
1 cup chopped cranberries
1/2 cup chopped walnuts (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2×4 1/2-inch loaf pan.

Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the
center comes out clean, 60 to 75 minutes. Cool in the pan for 10
minutes before removing to cool completely on a wire rack.

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