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Preheat oven to 350 degrees
F (180 degrees C) and place rack in the center of the oven. Grease (or spray with
a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Toast
the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely. Set aside.
In a small bowl, combine the
beaten egg with the orange juice and vanilla extract. Set aside.
In a large bowl, whisk the flour
with the sugar,
baking powder, baking soda, salt, and orange zest.
Cut the butter into small pieces and blend it into the flour mixture with a pastry
blender or two knives. 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.
Source:
Anderson, Jean.
The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Daly, Regan. In the Sweet Kitchen. Random
House Canada: 2000.
Website:
www.oceanspray.com |
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