Cranberry-Banana Nut Bread

• 2 c. flour
• 1/2 tsp. salt
• 1/4 c. butter
• 1 egg
• 1 c. cranberries, coarsely chopped
• 1 tsp. grated orange rind
• 1 Tbsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 c. sugar
• 1/2 c. milk
• 1 c. pecans, chopped
• 1 c. mashed ripe bananas

1. Heat oven to 350u0b0.
2. Grease a 9 x 5-inch loaf pan.
3. Sift flour, baking powder, salt and cinnamon into a medium bowl.
4. Cream butter and sugar until light and fluffy.
5. Beat in egg.
6. Add cranberries and orange rind.
7. Mix well.
8. Stir in milk and then banana.
9. Stir in dry ingredients and pecans just until blended. Pour into prepared pan. Bake until wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
10. Cool on wire rack for 5 minutes.
11. Invert on wire rack and cool completely. Wrap in foil or wax paper.
12. Let stand overnight before slicing. The bread slices and tastes best if made one day ahead.

flour, salt, butter, egg, cranberries, orange rind, baking powder, cinnamon, sugar, milk, pecans, mashed ripe bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440918 (may not work)