Tangy Cranberry Orange Bread


2 1/2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
3/4 cup orange juice (I like Florida's Natural--tastes like fresh-squeezed)
1/2 cup mayonnaise
1 tsp. orange peel, grated or scant 1/4 tsp. orange oil
1 1/2 cups cranberries (fresh or frozen)
1/2 cup chopped pecans (or another nut you like)
Preheat oven to 350 degrees.  In large bowl, combine the dry ingredients.  In another bowl, combine eggs, mayo, orange juice and orange zest.  Mix well.  Make a well in the center of the dry ingredients.  Pour in the liquid ingredients along with the cranberries and nuts.  Stir until just moistened.  Batter will be thick.
Spoon into 1 large (9 1/2 x 5 1/4") or 2 smaller (7 1/2 x 4") greased loaf pans.  You can put a topping on the bread for a pretty presentation by combining an additional 2 T. sugar with 1/2 tsp. orange peel.  Sprinkle over top of loaf.

Bake for 1 hour for a large or 50 minutes for 2 smaller loaves.  Then cover loosely with foil and bake for an addtional 10 minutes or until a toothpick comes out clean.  Note that if you use frozen berries, the loaves may take longer to bake.  Cool in pans for 15 minutes, then remove (run knife along edge of pan to loosen) and cool completely on a wire rack.  This can be tightly wrapped and frozen for later, if desired.