CRANBERRY-ORANGE LOAF

Bake 65 min. Oven: 350◦F.

2 cups all –purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon finely shredded orange peel

2 eggs

½ cup milk

½ cup butter, melted

¾ cup coarsely chopped cranberries

¾ cup chopped pistachios or walnuts, toasted

½ cup chopped dried figs and or dried apricots

1. Preheat oven to 350◦F Grease the bottom and ½ inch up the sided of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.

2 In a medium bowl, beat eggs with a fork; stir in milk and melted butter, Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts and figs and or apricots.

3 Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.

4 Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter, Honey butter or butter. Makes 1 loaf (14 servings).