Cranberry Orange Walnut Bread

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Serves: 1 loaf Prep Time: 10 Minutes Cooking Time: 55 minutes

Ingredients

2 cups all purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup white sugar
1/3 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons white vinegar (plus enough cold water to make 2/3 cup)
1 large egg
1/4 cup vegetable oil
1 cup fresh cranberries
1 cup chopped walnuts
shortening and extra flour to grease and flour the pan

Instructions

Preheat over to 350 degrees

Grease and flour a 9″ x 5″ loaf pan. With a paper towel, spread shortening inside the entire pan without missing any area. Spoon a heaping tablespoon of flour into the pan and shake all around the pan. Make sure the flour covers the entire inside. You will see if you have missed any areas with shortening by doing this. If you see any part, even tiny, where the flour does not stick, go back and add shortening to that place and repeat the flour process.

Sift the dry ingredients together in a large bowl.

In a medium bowl, beat the egg with a fork. Stir in the orange juice, orange zest, vinegar/water mixture, and vegetable oil.

Add the wet mixture all at once to the flour mixture. Mix well by hand with a spatula.

Stir in the cranberries and walnuts.

Spoon into the loaf pan. Bake for 55 minutes, but begin checking for doneness at 50 minutes.

Notes

To check for doneness, look at the top of the loaf. It should appear dry. You can also insert a toothpick into the top. If the loaf is finished, it will come out dry.

Cranberry Orange Walnut Bread