Cranberry Orange Bread

Bake this tasty bread a day ahead to allow the flavors to develop and to make it easier to cut neat slices.

1 large orange

21⁄2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

4 tablespoons butter or margarine, melted

2 large eggs

2 cups cranberries, coarsely chopped

3⁄4 cup walnuts, chopped (optional)

• Preheat oven to 375°F. Grease 9" by 5" metal loaf pan. From orange, grate 1 teaspoon peel and squeeze 1⁄2 cup juice.
• In large bowl, with wire whisk, stir flour, sugar, baking powder, baking soda, and salt. In small bowl, beat orange peel and juice, melted butter, and eggs until blended. With wooden spoon, stir egg mixture into flour mixture just until blended (batter will be stiff ). Stir in cranberries and walnuts, if using.
• Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 55 to 60 minutes. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

Makes 1 loaf, 12 slices.

Prep: 20 minutes

Bake: 55 minutes