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CRANBERRY TEA BREAD**




List of Ingredients



• 2 CUPS FLOUR
  
• 2 TEASPOONS BAKING POWDER
  
• 1/4 TEASPOON SALT
  
• 4 TABLESPOONS SWEET BUTTER CUT INTO PIECES
  
• 1/4 CUP + 1 TABLESPOON SUGAR
  
• 1 CUP CHOPPED NUTS, YOUR CHOICE
  
• 1 TABLESPOON GRATED ORANGE ZEST
  
• 1 LARGE EGG
  
• 2/3 CUPS ORANGE JUICE
  
• 2 CUPS FRESH OR FROZEN CRANBERRIES ( 8 OUNCES)
  
• 1 TABLESPOON MILK
  






Instructions



1. PREHEAT OVEN TO 350°. BUTTER OR GREASE A 9 X 5" LOAF PAN AND LINE BOTTOM WITH BUTTERED WAXED OR PARCHMENT PAPER. SET ASIDE.
   
2. IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER AND SALT. CUT IN BUTTER UNTIL MIXTURE RESEMBLES FINE MEAL. ADD 3/4 CUPS SUGAR, NUTS AND GRATED ORANGE ZEST, STIRRING TO INCORPORATE ALL INGREDIENTS.
   
3. IN A SMALL BOWL, BEAT THE EGG UNTIL FROTHY, STIR IN ORANGE JUICE AND POUR OVER DRY INGREDIENTS. STIR JUST UNTIL COMBINED. ""NOTE: BEFORE ALL THE FLOUR IS INCORPORATED, ADD THE CRANBERRIES AND STIR INTO BATTER. POUR BATTER INTO PREPARED LOAF PAN. BRUSH TOP WITH MILK AND SPRINKLE WITH REMAINING 1 TABLESPOON SUGAR.
   
4. BAKE IN MIDDLE OF OVEN UNTIL GOLDEN BROWN AND A TESTER INSERTED IN CENTER COMES OUT CLEAN, ABOUT 1 HOUR AND 15 MINUTES. REMOVE FROM OVEN AND COOL IN PAN 20 MINUTES. REMOVE BREAD FROM PAN AND PLACE ON WIRE RACK AND COOL COMPLETELY. WRAP LOAF WELL AND L*ET SIT OVERNIGHT.