Cranberry Orange Bread

Ingredients

Dry Ingredients
• 2 cups unsifted all-purpose flour, sifted lightly into measuring cup
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda

Liquid Ingredients
• 1 egg
• 3/4 cup orange juice (I use Tropicana)
• 2 tbs vegetable oil
• 1/2 tsp orange oil (I use 1/2 of a bottle, which is slightly more than 1/2 tsp)

Mix-ins
• 2 1/4 cups whole cramberries, rinsed drained, and blotted dry
• 2/3 cup chopped pecans

Instructions

Bring the cold ingredients to room temperature
1. Measure out the orange juice. Set it on the counter, or microwave it at 50% power for about 35 seconds.
2. Make sure the cranberries are room temperature.
3. Submerge eggs in lukewarm water until you're ready to use them.

Get cooking
1. Preheat oven to 350 degrees.
2. Grease 9x5x3-inch loaf pan. Line bottom of pan with parchment paper.
3. Combine flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
4. Beat egg.
5. Add orange juice, vegetable oil, and orange oil to the egg.
6. Pour egg mixture into the flour mixture. Stir with a large spoon just until blended.
7. Stir in cranberries and nuts.
8. Pour into prepared pan. Bake at 350 degrees for 65 minutes or until a tester inserted in the center comes out clean.
9. Cool 10 minutes on wire rack.
10. Run a knife along the edge to loosen the bread from the pan. Invert bread onto rack and cool completely.

Notes