CRANBERRY NUT BREAD

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon orange zest
1 egg, beaten
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts

Directions
Preheat oven to 350 degrees.  Grease a 9x5 inch loaf pan.  In a medium bowl, mix together flour, sugar, baking powder, salt and baking soda.  Stir in orange juice, zest, oil, and egg until well blended.  Stir in cranberries and nuts.  Spread evenly in loaf pan.  Bake for 55 minutes or until toothpick inserted in the center comes out clean.  Cool for 15 minutes before removing from pan.

Let's Dish
In my house, this is Cranberry NO Nut Bread, since I'm the only one around here who likes nuts.  But if I were using nuts, I would use pecans.  Without the nuts, my husband and kids (okay, and me too) gobbled this up.  It's one of the reasons I like to buy extra cranberries when they're in season and keep them in the freezer. 

Who Dished It Up First
My friend Megan made this for me one year, and I somehow neglected to ask her for the recipe.  I found this recipe on the back of the Ocean Spray cranberry bag and I'm really hoping it's the same one.