1 stick butter,
softened
1 cup granulated
sugar
1 large egg
1
cup fresh orange juice
3
cups all-purpose flour
2 teaspoons
baking powder
1 teaspoon orange
zest
1 cup fresh
cranberries
1 cup chopped
pecans
Preheat oven to 350-degrees. Coat a 9 x 5 x 3-inch loaf pan with cooking
spray. Cream together
butter and sugar until light and fluffy.
Add egg and beat another 2 minutes.
Gradually stir in egg, juice, flour, baking powder and orange zest. Mix until just blended. Stir in cranberries and pecans. Pour batter into baking pan. Bake for 50 to 60 minutes or until a
toothpick inserted in center comes out clean.
Let bread stand in baking pan for 8 to 10 minutes. Invert onto a wire cooling rack. Yield:
10 servings.
Carolyn Gass Hardimon, M. S. Home Economist