Thanksgiving is right around the corner, and cranberries, always synonymous with the holiday, are poised to make their annual appearance alongside turkey and side dishes and in quick breads like this one enhanced by orange zest and juice. It’s sweet enough for dessert but not-too-sweet for breakfast or afternoon tea. I like to bake it in a 12 x 4 x 2 1/2-inch tea loaf pan (the same capacity as a 9 x 5-inch loaf pan) that creates smaller slices and a smoother top. The bread is also perfect for baking in smaller, gift-giving sized pans (baking times need to be adjusted). The cake keeps well and is best served after a day of rest.

CRANBERRY-ORANGE NUT BREAD

Makes 1 Loaf

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup orange juice

2 tablespoons freshly grated orange zest

2 tablespoons melted butter

1 large egg, beaten

1 cup fresh or frozen cranberries, roughly chopped

1/2 cup dried cranberries, such as Craisins

1/2 cup pecans, roughly chopped

1. Preheat the oven to 350ºF. Coat a tea loaf pan or 9-inch loaf pan with no-stick baking spray.
2. In a medium bowl, whisk the together the flour, sugar, baking powder, salt, and baking soda. Stir in the orange juice, orange zest, butter, and egg; mix until blended. Stir in the cranberries and nuts. Transfer to the prepared pan; smooth the top. 
3. Bake the bread for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; let cool completely. Wrap in aluminum foil; store overnight.