Cranberry Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Flour
3/4 C Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Large Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries or 1 C Chopped Fresh Cranberries
1/2 C Chopped Pecans

In a large mixing bowl:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Whisk well.

In a medium mixing bowl:
Juice
Zest
Buttermilk
Egg
Oil

Add wet ingredients to dry ingredients.
Stir well to combine.

Fold in:
Cranberries
Pecans
Pour batter into the pan.
Bake for 55 - 65 minutes.
Remove pan to a rack and cool for 10 minutes.
Invert the bread to a parchment paper lined rack to cool completely.

Enjoy!
Peace in the Kitchen!