By Kendra Nordin, Staff writer
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons orange peel zest (about 1 medium orange)
1 beaten egg
1-2/3 cups milk
1/4 cup cooking oil
3/4 cup chopped walnuts (or almonds or pecans)
1 cup coarsely chopped cranberries (dried or fresh)
1. Preheat oven to 350 degrees F.
2. Grease the bottom and 1/2 inch of the sides of a 9x5x3-inch loaf pan; set aside (I used a 10-inch loaf pan and it was fine). In a large bowl stir together flour, sugar, baking powder, salt, baking soda, and orange zest. Make a well in the center; set aside.
3. In a medium mixing bowl combine the egg, milk, and cooking oil. Add the egg mixture all at once to dry mixture. Stir just till moistened, batter will be lumpy. Fold in nuts and cranberries.
4. Spoon batter into loaf pan. Bake for an 1 hour to 1-1/4 hours or until a tester near the middle of the loaf comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. Wrap and store overnight before slicing. (But I’ve sliced once it has cooled and it was fine.)
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