Orange Cranberry Bread

Begin by preheating your oven to 325ºF.

Next toast the walnuts in a dry frying pan for 5-8 minutes, then roughly chop them.

In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda and salt). In another bowl, beat the egg, add the melted butter, hot water, zest from 1 orange, orange extract and 1/2 cup orange juice.

Note: It took me about 1 1/2 navel oranges to get 1/2 cup of fresh juice. Buy 2-4 oranges to be on the safe side in case one is more juicy than the others.

Mix the wet ingredients then add them to the dry ingredients and mix until moistened and combined (a wooden spoon or spatula will do fine).

Fold in the walnuts and cranberries and mix until just combined. I left the cranberries whole, but you could chop them if you wanted.

Pour the batter into a greased 9 x 5 bread pan and bake for 45-60 minutes, or until a toothpick comes out clean from the center. My oven only took about 45 minutes, so set your time for that and go from there.

Let it cool completely before slicing and enjoy!