Cranberry Pecan Bread

Special thanks to: RF, Millbrook, AL Servings: 12 Directions: 2 c flour, sifted 1 c sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/4 c butter 1 egg, beaten 1 tsp orange peel, grated 3/4 c orange juice 1 1/2 c light raisins 1 1/2 c fresh or frozen cranberries, chopped 1/2 c Surratt Farms pecans, chopped Sift flour, sugar, baking soda, salt and baking powder in bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir just until mixture is evenly moist. Fold in raisins, cranberries and pecans. Spoon into greased 9x5x5 loaf pan. Bake at 350 degrees for 1 hr and 10 min. Yeilds 1 loaf Special Notes: If you love pecans as much as I do, increase your amount to 1 cup. This makes a great breakfast bread, also great with a cup of coffee!