1 cup walnuts, about 4 ounces
1 stick unsalted butter, melted
1 cup sugar
1 egg
1 cup orange juice
3 cups flour
1 tablespoon baking powder
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1 cup fresh or frozen cranberries
Preheat oven to 350F. Grease a 9 x 5 3 inch loaf pan. Place nuts on a baking sheet and toast in oven until very lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop nuts and set aside. In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice. Add flour, baking powder, orange zest and salt. Mix until just blended. Stir in cranberries and toasted walnuts. Spread batter into pan. Bake until top of loaf is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes, then unmold onto a wire rack and let cool completely. Serves 8.
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