Cranberry Bread

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1/2 cup Butter
1 tablespoon Grated Orange Peel
3 Large Eggs, Beaten
2 1/2 cups Flour
1 teaspoon Baking Soda
2 cups Fresh or Frozen Cranberries, Chopped
1 cup White Sugar (or use one half cup white sugar and one half cup light brown sugar)
1 teaspoon Vanilla
3/4 cup Buttermilk
1/4 teaspoon Salt
3/4 cup Pecans, Chopped

Preheat oven to 350°F. Grease 9" X 5" loaf pa with butter.

In a large bowl, beat butter, sugar, orange peel and vanilla until light and fluffy. Add eggs, mix well. In a separate bowl, combine flour, baking soda and salt. Add in batches to creamed mixture alternating with buttermilk and beat at low speed just until blended. With a wooden spoon, mix cranberries and nuts into batter. Pour into loaf pan, spreading evenly.

Bake for 50 to 60 minutes until a toothpick inserted in center comes out clean

Cool slightly in pan. Remove from pan and cool completely on wire rack. Or serve it warm with butter and jam.




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