Cape Cod Cranberry Nut Loaf

The double-acting baking powder in this recipe produces a higher, lighter loaf because it allows the batter to rise twice; before it's baked and then again while in the oven.

SERVINGS
Makes 1 loaf
COOK TIME
55
TOTAL TIME
75

INGREDIENTS
1 large orange
2 1/2 cups all-purpose unbleached flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
4 tablespoons butter or margarine, melted
2 cups fresh or frozen cranberries, coarsely chopped
3/4 cup walnuts chopped (optional)

PREPARATION
1. Preheat oven to 375 degrees F. Grease 9 by 5 metal loaf pan. From orange, grate peel and squeeze 1/2 cup of juice.

2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In small bowl,with wire whisk or fork, beat eggs, butter, and orange peel and juice. With wooden spoon, stir egg mixture just until blended (batter will be stiff). Fold in the cranberries and walnuts, if using.

3. Spoon batter into prepared pan. Bake until toothpick inserted in center comes out clean, 55 to 60 minutes. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 223
Total Fat: 5g
Cholesterol: 46 mg
Sodium: 281 mg
Carbohydrates: 40 g
Protein: 4g

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