Tangerine-Cranberry Nut Bread

Preheat your oven to 350F.

Mix the dry ingredients and then, in a different dish (mine was a mug! oh, the shame I ought to feel …) mix the juice, the zest, the oil, and the egg. Add and blend with the dry mixture and then add the cranberries and nuts. Your dough ought to be thick and sticky, but it shouldn’t be too sticky and ought to have some give involved. It’s bread dough! If it needs liquid, go for the half-and-half.

Pour (place, move, dance, whichever) into a greased and floured bread pan and bake for about an hour. I’d start checking on it at fifty minutes. The top will be browned a bit and a knife will come out clean. Or, you know, only marred by hot delicious cranberry.

Clearly, this recipe can be changed. You can add chocolate or a different nut or a different juice, and you could probably make it vegan pretty easily.