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Cranberry Orange Bread with Pecans

Cranberry Bread, flavored with zesty Orange and filled with the goodness of Pecans and crushed almonds, and topped with a layer of butter or maple syrup, served with a cup of hot tea or coffee! Does it sound like a scintillating breakfast or not?

Yield: 8 servings

Makes one 9x5x3 inch loaf
½
cup pecans - coarsely chopped
1
cup fresh or frozen cranberries(sweetened) - coarsely chopped
3
tbsp slivered almonds
2
cups whole-grain pastry flour
1
cup granulated white sugar
1 ½
tsp baking powder
½
tsp baking soda
½
tsp salt
1
tbsp orange zest
4
tbsp cold unsalted butter - cut into cubes
1
large egg well beaten
¾
cup freshly squeezed orange juice
1
tsp vanilla extract
Eggless Recipe
** substitute ¼ cup sour cream instead of the egg in the recipe

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease a loaf pan with non-stick vegetable spray and set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. For the eggless version, replace the egg with ¼ cup sour cream and beat it with the orange juice and vanilla.

In a large dry bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing.