Cranberry Orange Bread

Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two

• Ready In: 1 hr 10 mins
• Serves: 20
• Yields: 1 loaf

Ingredients

• 1  cup white flour
• 1  cup whole wheat flour
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1  orange, zest of, grated
• 3⁄4 cup  orange juice
• 1  large egg
• 1⁄4 cup  melted butter
• 1  cup fresh cranberries (frozen also ok)
• 1⁄2 cup  chopped walnuts (optional)

Directions

1. Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
2. In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
3. Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
4. Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.