Cranberry Nut Bread

Nice, easy treat for a cold day. Found in Penzeys Spices Catalog Winter 2007.

• Ready In: 1 hr 15 mins
• Yields: 2 loaves

Ingredients

• 1  teaspoon  minced  orange peel
• 1  tablespoon water
• 3 1⁄2 cups  squeezed  fresh orange juice, with pulp (3-4 oranged)
• 1  large egg, lightly beaten
• 2  tablespoons  vegetable oil
• 1  teaspoon pure vanilla extract
• 2  cups flour
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 cups  chopped cranberries
• 3⁄4 cup  chopped pecans
• 12  pecan halves, for decoration (optional)

Directions

1. Preheat oven to 350 degrees.
2. Soak minced orange peel in TB of water to rehydrate.
3. In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil, and pure vanilla extract.
4. In a large bowl, mix together flour, sugar, baking powder, salt, baking soda, nutmeg and cinnamon.
5. Add wet ingredients to dry and mix until moist.
6. Add cranberries and nuts(except for 12 pecan halves). Divide batter between 2 regular loaf pans greased and floured on the bottoms only( we prefer glass baking pans). Place 4-6 pecan halves evenly on top of each loaf.
7. Bake in preheated oven 50-60 minutes, until golden brown and springy to the touch.
8. Remove from oven, cool in pan 8-10 minutes.
9. Remove from pan(run a very thin knife around the outside edge of the bread, if you are concerned about the bread sticking).
10. Let cool before completely slicing.