Cranberry Nut Bread

I think we found this recipe in the newspaper in the 80s, and over the years it became yellowed, stained, and torn. We loved this bread and made it every Thanksgiving.  It is very moist.

Cranberry-Nut Bread

Combine

  1  cup whole wheat flour
  1  cup unbleached all-purpose flour
   ¾  cup granulated sugar
  1 ½  teaspoon baking powder
  ½  teaspoon baking soda
  ½  teaspoon salt

  2  Tablespoons grated orange peel

Add

  ¾  cup orange juice 

  ¼  cup melted butter 

  1 large egg 

  1 cup chopped fresh (best) or frozen cranberries 

  ½  cup (or more) chopped walnuts 

9" X 5" loaf pan - oiled

1. Preheat oven to 350*F (175*C). Oil a 9 x 5-inch loaf pan; set aside. 
2. Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. 
3. Add the remaining ingredients and stir just to blend well – do not over stir. 
4. Pour into prepared loaf pan. Bake until toothpick inserted near center comes out clean--start checking after 50 minutes, but it could take up to an hour. 
5. Cool for 6 minutes before removing from the pan. Run a sharp knife around the edge to loosen the bread and turn it out onto a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.