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Cranberry Orange Pecan Bread

Guest Author - Sandy Moyer

Cranberry Orange Pecan Bread

  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup butter or margarine
  • 1 T. grated orange peel
  • 3/4 cup orange juice
  • 1 egg
  • 1 cup fresh cranberries - finely chopped
  • 1/2 cup chopped pecans

Preparation -
Grease bottom of 1 - (9" x 5" x 3" ) loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in margarine until mixture is crumbly. Add orange peel, orange juice and egg; stir just until moistened. Stir in cranberries and nuts. Spread evenly into loaf pan. Bake at 350º for 1 hour or until a toothpick inserted in center comes out clean. Cool 5 minutes; run a knife between loaf and sides of pan to loosen from pan. Remove from pan to wire rack. Cool completely before slicing.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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