Cranberry Nut Bread

1/3 cup orange juice

1 Tbs grated orange zest from 1 large orange

2/3 cup buttermilk

6 Tbs unsalted butter , melted, plus extra for greasing pan

1 large egg, beaten lightly

2 cups unbleached all-purpose flour

1 cup granulated sugar

1 tsp table salt

1 tsp baking powder

1/4 tsp baking soda

1 ½ cups cranberries (about 6 ounces), chopped coarse

1/2 cup toasted pecans , chopped coarse

Preheat oven to 375°

Adjust oven rack to middle position. Grease bottom of 9 x 5-inch loaf pan.

Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not over-mix.

Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350°; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer.

Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.

Notes: We prefer sweet, mild pecans in this bread, but walnuts can be substituted. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

Rick