1 cup whole-wheat flour
1 cup unbleached white flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup brown sugar
3/4 cup orange juice
1 tablespoon grated orange zest
1 to 2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
1 1/4 cup fresh cranberries, coarsely chopped
3/4 cups chopped walnuts or pecans
Preheat oven to 350 F. Grease a 5-by-9-inch loaf pan.
Sift together the flours, salt, baking soda and baking powder. Combine the egg, sugar, orange juice and zest, rosemary and oil in a bowl. Beat with an electric or hand mixer until smooth and creamy. Fold mixture into sifted dry ingredients, then fold in the cranberries and nuts. Pour batter into greased pan.
Bake in preheated oven for 50 to 60 minutes until a toothpick inserted in center comes out clean. Cool for at least 15 minutes. When completely cool, wrap in plastic wrap.
— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.