Did you know that fresh cranberries have one of the highest amounts of antioxidant activity in any fruit or vegetable, falling only behind the beloved blueberry!?
1 1/2 cups fresh cranberries
2 cups Whole Wheat Pastry Flour
2/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoon butter
3/4 cup orange juice (freshly squeezed and strained)
1/4 cup orange rind, grated
1 egg, beaten
Preheat oven to 350 ˚F and spray loaf pan with nonstick spray.
Combine dry ingredients (cranberries, flour, sugar, baking powder, baking soda, and salt) in a large bowl.
Using a pastry blender or two knives, cut butter into dry ingredients until butter is the size of small peas.
Add remaining ingredients, and stir until moistened.
Spoon into prepared (nonstick sprayed) loaf pan, and bake 55-60 minutes.
Let cool in pan for 15 minutes before turning onto cooling rack.
