Cranberry Orange Pecan Bread

• 2 Cups Unbleached all purpose flour

• 3/4 cup Sugar

• 1-1/2 tsp Baking powder

• 1/2 tsp Baking soda

• 3/4 tsp Salt

• 3/4 cup Orange juice

• 2 tsp Orange zest

• 3/4 cup Sour cream

• 1 Egg

• 3 Tbsp Butter Softened

• 1/2 cup each Sweetened dried and frozen cranberries Coarsely chopped

• 1/2 cup Chopped pecans

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together dry ingredients. In a medium bowl, combine orange juice and zest, sour cream, egg and butter. Add to dry ingredients and mix till combines. Stir in the cranberries and pecans, then pour into a greased 9x5 loaf pan. Bake for 55 to 65 minutes or till wooden toothpick inserted in the center comes out clean and the bread starts to pull away from the edges of the pan. Remove from the oven and cool on a wire rack for 15 minutes, then remove from pan. Cool on wire rack.