Orange Cranberry Bread

• 3 cups flour, all-purpose
• 1 cup cranberries
• 3/4 cup sugar granulated
• 1/2 cup walnuts chopped
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 large eggs
• 1/2 cup orange sauce
• 13 cup milk
• 1/4 cup butter
• 2 tablespoons apple jelly

1. Preheat the oven to 350F (180C).
2. Grease a 4-cup fluted ring mold.
3. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well.
4. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.
5. Spoon the batter into the prepared mold.
6. Bake for 1 hour until a wooden pick inserted in the center comes out clean.
7. Cool the bread in the pan on a wire rack for 10 minutes.
8. Remove from the pan and cool completely.
9. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.
10. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar.
11. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

flour, cranberries, sugar, walnuts, baking powder, baking soda, eggs, orange sauce, milk, butter, apple jelly

Taken from recipeland.com/recipe/v/orange-cranberry-bread-44555 (may not work)