2 cups light spelt flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. grated organic orange zest
1 cup fresh organic cranberries
1/2 cup coarsely chopped pecans
1/2 cup butter
1 cup sucanat
3/4 cup freshly squeezed orange juice
Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan. Beat together butter, sucanat, and egg until smooth. Stir in orange juice. Beat in sifted flour, baking powder and baking soda, cranberries, orange zest and nuts. Pour into prepared pan. Bake for 1 hour or until bread springs back when lightly touched. Let stand 10 minutes and turn out onto a wire rack. Let cool completely before slicing.
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