Cranberry Nut Bread II

Ingredients

• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 orange, juiced and zested
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup chopped walnuts
• 1 cup cranberries, quartered
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons butter, softened
• 1 tablespoon orange juice
• 1 tablespoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.

In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.

In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.

To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.