Cranberry Orange Tea Bread

• FOR THE BREAD:
• 1/2 cups Butter, Softened
• 3/4 cups Sugar (sucanat, Coconut, Sugar)
• 3 Eggs
• 2 teaspoons Vanilla
• 1 teaspoon Orange Extract (or Sub 1 Tablespoon Orange Zest For The Teaspoon Of Extract)
• 2 cups Flour (not Self-rising, I Used Whole Wheat Pastry Flour)
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Cinnamon
• 1 cup Buttermilk/kefir
• 1 cup Dried Cranberries
• 1/2 cups Black Walnuts (or Other Nut), Chopped
• FOR THE TOPPING:
• 1/4 cups Sucanat/sugar/coconut Sugar
• 1/2 teaspoons Cinnamon

1. 1. Heat oven to 350 F. Cream butter and sucanat in a mixing bowl. Add eggs and beat well.
2. 2. Add vanilla and orange extract.
3. 3. Combine flour, baking powder, baking soda and cinnamon in a medium-sized bowl.
4. 4. Add flour mixture into the creamed mixture, alternating with buttermilk/kefir. Beat well after each addition.
5. 5. Fold in cranberries and nuts.
6. 6. Divide batter between two greased and floured 8 inch loaf pans.
7. 7. Combine the topping ingredients in a small bowl. Sprinkle evenly over batter.
8. 8. Bake at 350 F for 40-45 minutes or until a knife inserted in the center comes out clean. Cool in pans 10 minutes before turning out to cool completely on wire rack.

bread, butter, sugar, eggs, vanilla, orange, flour, baking powder, baking soda, cinnamon, buttermilk, cranberries, black walnuts, ubc, cinnamon

Taken from tastykitchen.com/recipes/breads/cranberry-orange-tea-bread/ (may not work)