Whole Wheat Cranberry Bread

Whole Wheat Cranberry Bread

adapted from Cranberry Thanksgiving

Preheat over to 350 degrees while you assemble the ingredients.

2 cups of flour (I used whole wheat pastry flour these days)
1/2 to 3/4 cup of sugar (depending on how tart you like your baked goods, I opt for less, personally)
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon salt (kosher if you have it)
1 stick of softened butter
1 beaten egg
The zest of one orange
3/4 cup of orange juice
1 teaspoon of cinnamon
1/2 teaspoon of freshly grated nutmeg (if you must, you can use pre-ground)
1 bag of carefully rinsed and picked over cranberries
1 cup of chopped, toasted pecans (you are welcome to substitute your favorite nut, but I recommend you don't skip the toasting step. It just makes everything better)

Cream the butter and sugar together. Mix in the egg, orange juice and orange zest. Mix dry ingredients together separately and then add in the wet ingredients. Stir until just mixed and fold in the cranberries and nuts. Spoon into a greased bread pan. If you want to go for an extra touch, sprinkle a little turbinado sugar (Sugar in the Raw) over the top of the bread.

Bake for an hour at 350 degrees and then check with a skewer or toothpick. It made need another ten or fifteen minutes.

If you use whole wheat flour, the bread will have this gorgeous amber color when you cut into it and it will make you feel

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