Cranberry Orange Nut Bread


2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, slightly softened
1 tbsp. grated orange peel
3/4 c. orange juice
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts


Preheat oven to 350 degrees. Grease 9 x 5 x 3 inch loaf pan. Mix dry goods (flour, salt, sugar, baking soda and baking powder). Stir in butter until crumbly. Add orange peel, orange juice and egg. Mix well. Stir in berries and nuts.

Pour into loaf pan and bake approximately 1 hour until toothpick comes out clean. Loosen sides with a knife and remove from pan. Cool on racks before slicing.

Orange Nut Bread


1/2 c. softened butter
1 c. sugar
2 eggs
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. orange rind, grated
1/2 c. milk
1/2 c. pecans, finely chopped


1/4 c. orange juice
1/4 c. sugar


All ingredients should be at room temperature. Cream butter and 1 cup of sugar. Beat in the eggs, 1 at a time. Sift together the flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Mix in the orange rind and the nuts.

Pour into a buttered loaf pan, preferably metal, and bake at 350 degrees for 50 to 60 minutes. Prepare a glaze by combining the orange juice and sugar; blend until sugar is dissolved. When the cake is removed from the oven, poke holes in the top and pour glaze over all. Let stand until cool before removing the cake from the pan.