Cranberry-Orange Nut Bread

Cynthia McClure brought this beautiful bread last night cut up in little squares. so good and perfect for the holiday season!

yield: 1 standard-size loaf, or 2 small loaves

Ingredients:

o   2 cups unbleached all-purpose flour

o   1/2 teaspoon each: salt, baking powder, baking soda

o   1 cup white sugar

o   1 egg

o   2 tablespoons butter, melted

o   1/2 cup fresh-squeezed orange juice

o   2 tablespoons hot water

o   1/2 cup chopped nuts (optional)

o   1 cup fresh cranberries

o   COOK'S NOTE: I cut each cranberry into fourths then measure them.

o   Zest of one orange (fresh is best)

Directions:

Preheat oven to 325˚F.  Grease loaf pan(s) and set aside.

In a large mixing bowl combine flour, salt, baking powder, baking soda, and sugar.

Add the next four ingredients all at once; mix by-hand just until ingredients are combined.

Fold in the nuts, cranberries, and zest.

Spread batter evenly into prepared pan(s).

Bake 45 minutes to 1 hour, or until cake-tester inserted in center of loaf comes out clean.

Cool in pan 5 minutes then remove loaf to a cooling rack.  Allow to cool completely.

Slice the bread into an equal number of slices.  Spread half the slices with Orange-Marmalade Cream Cheese and top with the remaining slices to create "sandwiches."

Using a sharp knife, cut each "sandwich" in half.  Transfer to a serving plate.

Store leftovers covered in the refrigerator.

Orange-Marmalade Cream Cheese Spread

Whip together 8 oz. softened cream cheese and 3 - 4 tablespoons orange-marmalade.  Use immediately.  Refrigerate any leftover.