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CRANBERRY BREAD 
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
1/3 cup melted butter
1/3 cup orange juice
2 tablespoons Myer's Rum
1 egg, beaten
1 tablespoon orange zest
2 cups cranberries, coarsely chopped
3/4 cup walnuts or pecans

Butter or oil a metal bread loaf pan and dust it very lightly with flour, tapping out any excess. Preheat oven to 350F.

Combine flour and all other dry ingredients in a bowl and whisk together to mix well.

Stir together melted butter, orange juice, egg and orange zest (the zest is the outer orange-colored portion of the peel without any of the white). Add the rum and stir this liquid mixture into the flour mixture.

Wash and drain the cranberries. Using a large knife, coarsely chop the cranberries and break the walnuts or pecans into large pieces. Add the cranberries and nuts to the batter.

Note: For extra sweetness, the cranberries may be dusted lightly with fine sugar before stirring them into the batter.

Bake loaf for 50-60 minutes, or until done.

Remove from oven and brush the top well with melted butter and sprinkle with a little coarse sugar. Let cool for 5 minutes.

Run a butter knife along the side of the pan to free the loaf, then cool on a wire rack for 30-40 minutes before storing in a plastic bag.

Submitted by: CM
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