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SERVES:
two 9 x 5-inch loaf pans

INGREDIENTS:

2 generous Tbs grated orange zest (from one medium large orange)
juice from zested orange plus more orange juice to equal 1 1/2 cups total
2 large eggs
1/4 cup vegetable oil
4 cups all-purpose flour
2 cups sugar
3 tsp baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp table salt)

one 12-ounce bag fresh cranberries (or defrosted frozen cranberries)
1 1/4 cups walnuts

PROCEDURE:

Preheat the oven to 350 degrees and butter and lightly flour two 9 x 5-inch loaf pans.

You'll need 2 generous Tbs of grated orange zest for this so go ahead and do that, and then squeeze the juice out of that orange (through a stainer into a mixing bowl) and then top that off with more fresh squeezed juice, or store bought orange juice. You'll need 1 1/2 cups total.

Measure the orange juice to make sure you have 1 1/2 cups and then add that back to the mixing bowl with the orange zest, 2 large eggs and 1/4 cup vegetable oil and whisk that together.

And then, for the dry ingredients, use another mixing bowl to combine 4 cups all-purpose flour with 2 cups sugar, 3 tsp baking powder, 1 tsp baking soda and 1 tsp kosher salt and whisk it up.

Next, add one 12-ounce bag of fresh cranberries to the bowl of a food processor and add 1 generous cup of walnuts to that as well. Coarse chop those, and then add that to the flour mixture. Add the wet ingredients, and fold everything together to combine.

Divide that mixture into the two prepared pans and place those on the center rack of the preheated oven.

They will take somewhere between 50-60 minutes to bake, use a toothpick to check them for doneness.

HINTS:

This recipe is very easy to cut in half to make one loaf instead of two.

Use either all fresh squeezed juice or mostly ready to go store bought juice. Either way is fine.