Cranberry Nut Bread

Makes one 9-inch loaf

1/3 cup juice plus 1 tablespoon grated zest from
1 large orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 large egg, beaten lightly
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 cups cranberries (about 6 ounces) chopped coarse
1 cup toasted pecans, chopped coarse

Adjust oven rack to middle position and heat oven to 375 degrees.
Grease bottom of 9 x 5-inch loaf pan.

Stir together orange juice, zest, buttermilk, butter, and egg in small
bowl. Whisk together flour, sugar, salt, baking powder, and baking
soda in large bowl. Stir liquid ingredients into dry with rubber
spatula until just moistened. Gently stir in cranberries and pecans.
Do not overmix.

Scrape batter into loaf pan and spread with rubber spatula into
corners of pan.

Bake 20 minutes, then reduce heat to 350 degrees; continue to bake
until golden brown and toothpick inserted in center of loaf comes out
clean, about 45 minutes longer.

Cool in pan 10 minutes, then transfer to wire rack and cool at least 1
hour before serving.

This freezes well.

NOTE:

To toast pecans, heat griddle or frying pan over medium heat. Add
pecans, chopped coarse; toast, shaking pan frequently, until nuts are
fragrant, 3 to 5 minutes.