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Holiday Cranberry-Walnut Bread
From The Cloak and Dagger Cook: A CIA Memoir, by Kay Shaw Nelson


1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup orange juice
1 tbsp. grated orange rind
1/2 cup chopped walnuts
1 cup fresh cranberries, coarsely chopped


Preheat the oven to 350F (175C). In a large bowl cream the butter and sugar. Add the egg; beat into mixture. Sift together the flour, baking powder, soda, and salt. Alternating with orange juice, mix sifted ingredients into the egg-sugar mixture. Stir well. Add orange rind, walnuts, and cranberries; mix well.

Turn into a greased 9 x 5 x 3-inch loaf pan, spreading evenly. Bake in preheated oven for 1 hour or until tester inserted into center of bread comes out clean. Let stand 5 minutes. Turn out onto a rack and cool. Store overnight before cutting.

Yield: Makes 1 loaf.

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