Cranberry Orange Pecan Quick Bread

Tis the time of the year where we overload on sugar laden goodies.  Before the rush of the new year, when we try to negate what we ingested by latching onto the latest fitness trends.  I say...enjoy it! Savor it!  The diet starts January 1st!

Cranberry Orange Pecan Bread

Ingredients
3cups flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
1 2/3 cups milk
1/4 cup vegetable oil
1 cup chopped pecans
zest of two oranges
1 cup coarsely chopped cranberries

Preheat oven to 350 degrees.  Grease 4 mini loaf pans, or one 9x5 inch loaf pan.  Set aside.  In a large bowl combine flour, sugar, baking powder, salt, zest, and baking soda.  Set aside.
In a medium bowl combine the egg, milk and oil.  Add the egg mixture to the dry ingredients.  Stir until just moistened.  Fold in the nuts and cranberries.
Spoon batter into prepared pans.  Bake for about an hour for the large loaf or 40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes and then remove the bread from the pan.  Cool completely on a wire rack.

These breads freeze well if tightly wrapped.