Cranberry Orange Loaf

• servings: 3 pans
• active time: 15 m
• total time: 1 hour

Ingredients

*SIFT TOGETHER**

480 grams AP flour ( 4 cups)

1 tablespoon

baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups fresh or frozen cranberries ( cut in 1/2 )

1 cup pecans, coarsely chopped

**CREAM**

1/4 cup butter, softened

2 cup white sugar

2 egg beaten

**Mix **

grated rind and juice from 2 oranges and frozen juice to make, 1 1/2 cups juice

1 teaspoons orange extract

Directions

PREHEAT:Bake to 350 degrees F .

** Grease well and flour 3 6.37 x 3.75 inch loaf pans. ** line bottom with parchment paper

1. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest or extract ( if using), cranberries, and pecans. Set aside.

2. In a large bowl, cream together butter, sugar, and egg until smooth.

3. Mix orange juice, rind orange extract stir in.

4. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for 40-45 minutes test after 35 minuted in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Notes

Same as Betty Crocker's