CRANBERRY-NUT BREAD

Servings: 18
Ingredients:

1 1/3 c  Flour
1 ts Baking soda
1 1/4 ts Salt
3/4 c  Sugar
1    Orange; grated peel only
6 tb Butter; cut into 1' pieces
2 lg Eggs
1    Orange; Juice only
1 1/4 c  Fresh cranberries, chopped
1 c  Walnuts or pecans, chopped

PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
with a strip of wax paper, greased; or place 18 paper muffin cups in
muffin tins. Mix together the flour, baking soda and salt. Put the
sugar and orange peel in a bowl, food processor or mixer, along with
the butter, eggs and 1/2 cup of the orange juice. Beat or process
until smooth. Add the cranberries, nuts and the flour mixture,
beating until just combined. Pour into the pan or cups. Bake 1 hour
for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
a wire rack.

Makes 1 Loaf or 18 Muffins

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK