Cranberry-Fruit Bread

• 2 cups cranberries
• 1/4 cup confectioner's sugar
• 1/2 cup brown sugar
• 1-1/2 cups white flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 2 extra-large eggs
• 1/3 cup vegetable oil
• zest from one orange
• 2/3 cup orange juice
• 1 large ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup walnuts, finely chopped

1. Preheat oven to 350'.
2. Grease and flour 2 medium-loaf pans.
3. Process confectioner's sugar and cranberries in a processor to chop.
4. Combine all dry ingredients.
5. Combine all liquids. Add mashed bananas and blend quickly with dry ingredients. Add cranberries. If too dry add a little bit more orange juice, as the moisture depends on the banana. Sprinkle chopped nuts on top, and sprinkle 2 tablespoons sugar mixed with 1/4 teaspoon nutmeg.
6. Bake 45-55 minutes, until firm to the touch. Cool for 5 minutes, and loosen bread in the pan. Cool an additional 5 minutes before removing from pan, and cool on a rack. Keep 2 days or freeze.

cranberries, sugar, brown sugar, white flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, eggs, vegetable oil, zest from, orange juice, banana, raisins, walnuts

Taken from www.epicurious.com/recipes/member/views/cranberry-fruit-bread-51999821 (may not work)