• 2 c. all-purpose flour
• 1 c. sugar
• 1 1/2 tsp double-acting baking pwdr
• 1 tsp salt
• 1/2 tsp baking soda
• 1 stk cool unsalted butter cut into bits (1/2 c.)
• 1 tsp freshly grated orange zest
• 3/4 c. fresh orange juice
• 1 lrg egg
• 1 c. coarsely minced cranberries
• 1/3 c. coarsely minced walnuts

Directions

1. In a food processor or possibly in a bowl with a pastry blender blend together the flour, the sugar, the baking pwdr, the salt, the baking soda, and the butter till the mix resembles meal and transfer the mix to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add in the mix to the flour mix, and stir the batter till it is
2. just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350F. oven for 1 1/4 hrs, or possibly till a tester comes
3. out clean. Let the bread cold in the pan for 15 min and turn it out onto a rack.
4. Makes 1 loaf.