CRANBERRY NUT BREAD

• 1/3 cup orange juice
• 2 teaspoons grated orange zest, from one orange
• 2/3 cup buttermilk
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 2 cups all-purpose flour, spooned into measuring cup and leveled-off 
• 1 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen cranberries, chopped coarse (see note)
• 1/2 cup walnuts or pecans

Instructions

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.
5. Note: Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it's easier to just cut each one in thirds with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen cranberries, be sure to chop them while they're still frozen.