Ingredients

• 1-1/2 cups fresh cranberries
• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/2 cup cranberry juice or apple juice
• 1 teaspoon orange zest
• 2 tablespoons margarine
• 1/4 cup chopped walnuts
• 2 tablespoons hot water

Preparation

1. Cut each cranberry in half and reserve.
2. Preheat the oven to 350° F. Grease a loaf pan and line with waxed paper. Grease wax paper. Set aside.
3. Sift the flour, sugar, baking powder and baking soda together in a large bowl.
4. In a separate bowl mix the juice, orange zest, melted margarine and beaten egg. Add to the flour mixture and stir just until flour is combined.
5. Mix in the cranberries and walnuts. Stir in hot water.
6. Place batter in a prepared loaf pan and bake 1 hour and 10 minutes. Test by poking a toothpick into bread; if it comes out clean the bread is done. 
7. Cool loaf in the pan for 10 minutes, then remove and cool on a wire rack. Cut into 10 slices.

Helpful hints

• Nuts are high in potassium and phosphorus but may be included in small amounts. The 1/4 cup walnuts in this recipe provides 15 mg potassium and 9 mg phosphorus per slice.
• To reduce carbohydrate and calories, substitute 1/2 cup Splenda© sugar blend for baking for the 1 cup of sugar. Carbohydrate is reduced to 25 grams and calories are reduced to 160.
• Make an extra loaf and freeze for later.