Cranberry Bread.
Ingredients.
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
1/3 cup melted butter
1/3 cup orange juice
1 tablespoon yogourt
1 tablespoon orange zest
2 cups cranberries, coarsely chopped
3/4 cup walnuts or pecans
Preparation.
Butter or oil a metal bread loaf pan and dust it very lightly with flour, tapping out any excess. Preheat oven to 350F.
Combine flour and all other dry ingredients in a bowl and whisk together to mix well.
Stir together melted butter, orange juice, yogourt and orange zest (the zest is the outer orange-colored portion of the peel without any of the white). Stir this liquid mixture into the flour mixture.Wash and drain the cranberries. Using a large knife, coarsely chop the cranberries and break the walnuts or pecans into large pieces. Add the cranberries and nuts to the batter.
Bake loaf for 50-60 minutes, or until done. Remove from oven and brush the top well with melted butter and sprinkle with a little coarse sugar. Let cool for 5 minutes. Run a butter knife along the side of the pan to free the loaf, then cool on a wire rack for 30-40 minutes before storing in a plastic bag.