Craisin Cranberry Bread


1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, melted
1 egg, beaten
1 teaspoon orange peel, grated
3/4 cup cranberry juice or buttermilk
1 1/2 cups Craisins
1 1/2 cups cranberries, fresh, chopped
1/2 fresh peeled orange, pulped (optional)
1 teaspoon grated orange zest (optional)
1/2 cup chopped pecans or slivered almonds


Combine all ingredients, taking care not to overmix. Mixture should still be lumpy.
Spread batter in a greased and lightly floured loaf or small bundt pan. Sprinkle top lightly with sugar.

Bake in a pre-heated 350A?A?F oven for 1 hour and 15 minutes, or until lightly browned on top.

Note: Cake flavor may be varied by substituting two tablespoons Kirsch, Drambuie, Grand Marnier, Amaretto or Dark Rum for the extract. If using one of these, soak the Craisins in the alcohol for ten minutes before starting; then add together. Reduce buttermilk or cranberry juice by the same amount.

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