CRANBERRY-ORANGE-NUT BREAD

Adapted from recipe on cranberry package.

1 1/2 C. cranberries
1 1/2 C. pecans OR walnuts, chopped
2 Tbsp. grated orange peel (you'll need a zester for this)
3 C. unbleached all-purpose flour AND 1 C. whole wheat flour
OR 4 C. unbleached all-purpose flour
1/2 C. brown sugar
3/4 C. honey
1 Tbsp. baking powder
3/4 tsp. salt
1 1/4 tsp. baking soda
5 Tbsp. vegetable oil
1 Tbsp. butter, melted
1 1/3 C. orange juice
2 eggs well beaten

In a large bowl add flour, salt, baking powder & soda, brown sugar and pecans or walnuts. Mix well.

In two batches, blenderize orange juice, vegetable oil, eggs, honey, melted butter and orange peel for 2-3 seconds. Add cranberries and pulse blend just until cranberries are coarsely chopped.

Mix cranberry mixture with dry ingredients. Beat longer and more vigorously so that the honey will be mixed well throughout the batter. Spray loaf pans with vegetable oil.

Pour into 3 medium loaf pans or 2 regular loaf pans.

Bake in 325 F preheated oven:

45 minutes (medium loaves)

60 minutes (regular sized loaves).

Cool about 5 minutes in loaf pans then remove from pans and cool on wire rack.