Prep your Loaf Pan & Preheat Oven (to toast pecans)

• Grease the bottom of a 9x5" loaf pan.

Preheat oven to 350 °F

• Place ½ cup pecan halves on a rimmed sheet pan, place in oven and toast for appx 10 min., keeping an eye on them so they don't burn. (do not chop - keep whole to prevent burning)
• Remove from oven and let cool until you are able to handle them. Move to a cutting board and coarsely chop. Set aside.

Increase oven temp to 375 °F

For Dry Ingredients:

• In a large bowl, mix together 2 cups All-purpose flour, 1 cup sugar, 1 tsp. salt, 1 tsp. baking powder, and ¼ tsp. baking soda. Whisk to combine and set aside.

Prep Cranberries:

• In a colander, rinse 6 oz cranberries under cold water, and pick over for stems and soft berries.
• Then, place cranberries on cutting board (here is the tricky part that may take some practice) and with a sharp chef's knife, chop into coarse pieces and set aside. These little berries, that give a great tang to this cranberry nut bread recipe, do not like to cooperate most of the time and will end up everywhere but the cutting board. Just be patient and go slowly. Please don't be tempted to use a food processor, the pieces will end up too small.

For Wet Ingredients:

• From 1 large orange, remove zest and set aside in small prep bowl or dish.
• Slice the orange in half and then into quarters and juice them. There should be about ⅓ cup juice. If you are short, you can top off with store bought OJ. Set aside to be mixed with wet ingredients.
• Melt 6 Tbsp. butter or butter substitute (microwave works best -just watch so it doesn't burn), let cool and set aside.
• Beat 1 egg gently - set aside
• Measure ⅔ cup buttermilk - set aside. *** See above post for how to make your own if you don't have any
• In a medium size bowl, combine all wet ingredients (orange juice, zest, melted butter, egg & buttermilk) together and blend well.
• Pour wet ingredients into dry ingredients and, using a rubber spatula, gently fold together until just blended.
• Then, add the chopped pecans & cranberries and continue to fold into the batter until just incorporated. DO NOT OVERMIX!! Bread will bake up dense and heavy if stirred too much.
• Pour batter into prepared pan using the spatula.
• If using sparkling sugars, sprinkle on top and place into the oven on the middle rack. Bake for 20 min.

After 20 minutes, Decrease Oven Temperature to 350 °F

• Continue baking for about 40 min. or until wooden skewer inserted into the center comes out clean.
• Remove from oven and cool 10 min. Then remove from pan and place on a wire rack until fully cooled. Cut into slices and Enjoy!
• Wrap remaining bread in plastic wrap and store at room temperature.