Cranberry Nut Bread

• 2 1/2 c. cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. sugar (save 2 Tbsp. to toss with cranberries)
• 1 egg, well beaten
• 1 c. milk
• 1 c. chopped nuts
• 1 c. cut cranberries

1. Grease an 8 x 4 x 2 1/2-inch loaf pan and sprinkle with flour. Sift flour; measure and sift 3 times with next 3 ingredients. Combine egg and milk and mix with fork.
2. Add all at once with dry ingredients, stirring quickly, until flour is dampened, but not smooth.
3. Wash, dry and cut cranberries.
4. Toss with the 2 tablespoons sugar.
5. Quickly stir in cranberries and nuts just to distribute.
6. Turn into prepared pan, pushing dough into corners. Bake in slow oven at 300u0b0 for 20 minutes.
7. Increase heat to 375u0b0 for 25 to 30 minutes or until nicely browned.
8. Remove from pan to wire rack to cool before slicing.
9. Makes 1 loaf and has no fat.

cake flour, baking powder, salt, sugar, egg, milk, nuts, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019101 (may not work)