Yummy Gifting - Cranberry Nut Bread

My friends and neighbors are going to benefit (I hope) from my efforts this season. What better chance to try all these recipes for cookies and candy? Well, the home teachers are coming early this month, and my sweet home teacher can't have sugary sweets. So I looked to the collection for something appropriate for gifting but not in the candy section. Cranberry Nut Bread! Still seasonal, not quite as sweet. This recipe was from a magazine clipping. I followed it exactly, but when it came to pouring it into the pans, it didn't pour. The batter was quite thick, which worried me. Much thicker than banana bread, for instance. Anyway, I resisted the urge to add another egg or more liquid, and stayed true to the recipe. I used two smaller pans, rather than one large one, so I reduced the cooking time to 60 minutes. It looked a little dry, possibly too done, when I removed it from the oven. So I decided a little orange glaze might help. Just dumped - powdered sugar and orange juice till it seemed the right consistency. Of course I had to cut one loaf to make sure it was worthy of gifting. Well, I thought it was delicious, but Doug's first word when he tasted it sealed the deal - "WOW!" He liked it, so I guess this is a good gift idea. Hope the home teachers like it!

CRANBERRY NUT BREAD
Grease bottom only of a 9x5x3 in. loaf pan. Line pan with waxed paper cut to fit pan bottom; grease the waxed paper.
Rinse, sort, and cut into halves 2 cups (about 9 oz.) fresh cranberries.
Coarsely chop and add to cranberries 3 oz. pecans (about 3/4 cup, chopped). Set aside.
Melt and set aside to cool slightly 2 tbsp. butter or margarine.
Sift together into a bowl and set aside:
2 cups sifted flour
1 cup plus 2 tbsp. sugar
1¾ tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
Combine:
1 egg, well beaten
1/3 cup orange juice
1/4 cup water
Stir in the melted butter or margarine. Make a well in center of dry ingredients and add the liquid ingredients all at one time. Stir only enough to moisten all the dry ingredients. Add the nuts and cranberries and 1 tsp. grated orange rind (grated through colored part only; white part is bitter).
Stir just until blended (do not overmix). Turn into prepared loaf pan and spread to corners.
Bake at 350°F about 70 min., or until a cake tester or wooden pick comes out clean when inserted in center of loaf.
Remove from oven; cool 10 min. in pan on cooling rack.
To remove bread from pan, first loosen by running spatula gently around sides. Cover with a cooling rack. Invert and remove pan. Immediately peel off waxed paper and turn bread right-side up. Cool bread completely before slicing or storing. To store, wrap tightly in aluminum foil or other moisture-vapor-proof material.