Thanksgiving Cranberry Nut Bread I Recipe

INGREDIENTS:
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon orange zest

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Combine the flour, sugar, salt, baking powder, and baking soda.
Add the cranberries and walnuts, and stir to coat with flour.
Mix together the egg, oil, orange juice, and orange zest.
Pour the egg mixture into the flour mixture, and stir until just blended.
Spoon the batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Cranberry Nut Bread II

INGREDIENTS:
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 8x4 inch loaf pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda.
Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, orange juice and orange zest.
Blend into the dry mixture.
Stir in the cranberries and walnuts.
Transfer to the loaf pan.
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean.
Cool in pan 10 minutes, remove to wire rack and cool completely before serving.