Cranberry Orange Loaf



  • 2 s all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 1/2 s fresh cranberries
  • 1/2 pecans, coarsely chopped
  • 1/4 margarine, softened
  • 1 white sugar
  • 1 egg
  • 3/4 orange juice


Preheat oven to 350°. Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside. In large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan. Bake for 1 hour in preheated oven, or until bread springs back when lightly touched. Let stand 10 minutes, then turn out onto wire rack to cool. Wrap in plastic when completely cool.