Cranberry Nut Bread

Notes: Pre-heat oven to 350°F. Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Stir in the chopped cranberries and walnuts to coat with the flour mixture. (Coating with flour will help suspend the nuts and cranberries in the dough and keep them from sinking.) Combine wet ingredients: In a separate bowl combine the orange juice, sugar, melted butter, egg, and orange zest. Add wet ingredients into dry: Pour the orange juice sugar mixture into the flour nut cranberry mixture and fold until just blended. (Don't over-mix!) Bake: Transfer dough into a well buttered 8x4 or 9x5 loaf pan. Bake at 350°F for 50 to 55 minutes or until done (a tester inserted into the center comes out clean). Cool: Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. sub frozen for fresh cranberries; canola oil for butter--if after zesting the orange, there isn't enough oj, add tinned pineapple juice