From: The Forever Inn

Dried Cranberry Nut Bread

(Adapted from A Real American Breakfast by Cheryl & Bill Jamison)
2 cups unbleached all-purpose flour
¾ cup plus 2 T. sugar
2 ½ tsp baking powder
½ tsp freshly grated nutmeg (optional)
½ tsp salt
2 large eggs
8 T. (1 stick) unsalted butter, melted and slightly cooled
½ cup orange juice (fresh if you've got it)
1 T. fresh orange zest
1 ½ cups dried cranberries
1 cup chopped pecans or walnuts

Preheat oven to 350. Prep a 9×5 loaf pan (with cooking spray or grease and flour). Mix flour, sugar, baking powder, nutmeg and salt together in a large bowl. Make a well in the center of dry ingredients. Whisk the eggs, butter, orange juice and zest together in a small bowl and then pour the liquid mixture into the well in the dry ingredients. Stir and combine lightly, then stir in the cranberries and nuts. Do not overmix (it is very thick batter). Scrape batter into prepared pan, lightly smoothing and mounding in the center. Bake for 55 to 60 minutes, until browned and toothpick inserted in center comes out clean. (It's very dense so make sure it's done.) Cool in the pan for 10 minutes and then turn out on rack to cool. Let rest at least 10 minutes before slicing. Makes one delicious loaf.