Orange Cranberry Nut Bread

It is very good, especially with fresh cranberries. Despite the name, this "bread" is more like a cake-y loaf. It is great as a Brunch pastry, or served with tea in the afternoon. Yields: 1 x 9" loaf pan or terrine mold

1/3 cup orange juice
2/3 cup buttermilk
6 Tbs. butter, melted
1 egg, beaten

1 cup sugar
Zest from one orange
2 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda

1-1/2 cup fresh chopped cranberries
1/2 cup chopped toasted pecans

Preheat oven to 375F, butter and flour pan.
Combine ONE and stir together.
Rub orange zest into sugar until aromatic, then add the rest of TWO.
Stir ONE into TWO.
Gently stir in THREE, do not over mix.
Pour into pan, bake 20 min., reduce heat to 350F, bake 30-45 min., until toothpick comes out clean.

Source of recipe: Cook's Illustrated - December 1999

Orange Cranberry Nut Bread