Cranberry Nut Bread

I was trying to decide what to give the helpers at B's after school care for Christmas.  There are 6 of them so I needed something that wouldn't break the budget!  I decided to make them a gift this year and came upon this recipe.  I tripled the recipe to make the right amount.  This recipe will make 1 regular size loaf pan or 2 mini pans.  I ended up with 7 mini loaves.  The house smelled amazing while they were cooking!  We'll have to try some tomorrow for breakfast!

Here's the batter, cranberries and pecans

Here are my 7 loaves cooling

The loaves are packaged and ready to be delivered

Ingredients:
1/3 cup orange juice
2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse
1/2 cup walnuts or pecans (I used pecans)

Directions

Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.

In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.

In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.

Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.