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Cranberry Nut Bread

Preheat oven to 350° Soak minced orange peel in 1 tbs. water for 5 minutes to rehydrate. In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil and pure vanilla extract. In a large bowl mix together flour, sugar, baking powder, salt, baking soda, nutmeg, and cinnamon. Add wet ingredients to dry and mix until moist. Add cranberries and nuts (except for 12 halves). Di. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 01:00

Ingredients

1 tsp dehydrated orange peel

1 tb water

3/4 cups freshly squeezed orange juice eith pulp (3-4 oranges)

1 large egg (lightly beaten)

2 tb vegatable oil

1 tsp pure vanilla extract

2 cups flour

3/4 cups sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 1/2 cups coarsely chopped cranberries (start with 2 cups whole cranberries- fresh or frozen)

3/4 cup chopped nuts

12 half pecans for decoration (optional)

Preparation

1Preheat oven to 350°

2Soak minced orange peel in 1 tbs. water for 5 minutes to rehydrate.

3In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil and pure vanilla extract.

4In a large bowl mix together flour, sugar, baking powder, salt, baking soda, nutmeg, and cinnamon. Add wet ingredients to dry and mix until moist. Add cranberries and nuts (except for 12 halves).

5Divide the batter between 2 regular loaf pans greased and floured on the bottoms only. Place 4-6 Pecans halves evenly on top of each loaf.

6Bake in preheated oven for 50-60 minutes, or until golden brown and springy to the touch. Remove from oven, cool in pan 8-10 minutes. remove loafs from pan. Let cool completely before slicing.

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