CRANBERRY NUT BREAD
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 stick (½ cup) cold unsalted butter, cut into bits
1 teaspoon freshly grated orange zest
¾ cup fresh orange juice
1 large egg, beaten
½ cup sweetened coconut flakes
1 cup coarsely chopped cranberries
½ cup finely chopped walnuts
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, salt, and baking soda in the bowl of a food processor. Pulse a couple of times to combine. Add butter and pulse until the mixture resembles coarse meal. Transfer this mixture to a large mixing bowl.
Add the zest, orange juice, egg, and coconut to the bowl and mix until just combined. Fold in the cranberries and walnuts.
Transfer the batter into a well-greased (butter or non-stick spray) loaf pan. Optional – I like to cut a bunch of cranberries in half and place cut side down on top of the batter in the pan which makes for a pretty presentation after baking.
Bake for 1 hour or until tester comes out clean. Let cool for 20 minutes and turn onto your plate. Slice and devour.