This is a very quick and easy bread that always elicits raves. It could be
the whole wheat flour, topping, and mild spicing that sets it apart from
standard versions. It was adapted the original from the one in The Vegetarian
Epicure, Book 2, by Anna Thomas.
7 tablespoons (7/8 stick) butter or margarine, room temperature (divided)
1 cup sifted all-purpose flour
1 1/4 cups granulated sugar, divided (1 cup and 1/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup stone-ground (or freshly-milled) whole wheat flour
1 (1/2-pound) package (2 1/4 cups) raw cranberries, halved
1 cup (1/4 pound) coarsely chopped walnuts or pecans
1 large egg
2 tablespoons grated orange rind (_NOT_ the white part); packaged (such as
McCormick's) is fine
3/4 cup orange juice (fresh, bottled, or reconstituted frozen)
Preheat oven to 350 degrees F. Butter and flour one (8x4x2-inch) bread pan. Set
aside. Melt 6 tablespoons (3/4 stick) of the butter or margarine in a small pan
and set aside to cool. Sift together
all-purpose flour, 1 cup granulated sugar, baking powder, baking soda, salt,
cinnamon, and cloves into large mixing bowl.
Lightly stir in whole wheat flour, cranberries, and walnuts.
Set aside. In a small mixing bowl, beat egg until thick and lemon- colored. Add
melted and cooled butter, grated orange orange rind, and orange juice. Continue
beating until smooth and well-blended.
Pour over reserved dry ingredients. Taking care not to over mix, stir with
wooden spoon until dry ingredients are moistened.
Spoon batter into buttered and floured pan.
Dot with reserved 1 tablespoon butter or margarine.
Sprinkle with reserved 1/4 cup granulated sugar.
Place pan on center shelf of oven. Bake until toothpick inserted in center comes
out clean (about 1 hour).
Set pan on wire rack for 10 minutes. Invert loaf onto rack and let cool
completely.
Encase in clear plastic wrap until serving time.