Orange-Cranberry-Pecan Bread

Yields 1 loaf

1¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 cup granulated sugar

½ cup pure vegetable oil

2 large eggs

¼ cup whole milk

1½ teaspoons pure orange extract

1 tablespoon orange zest

1 cup sweetened dried cranberries

½ cup chopped pecans

½ teaspoon salt

1. Place cranberries in a bowl and cover with hot water. Allow to plump. Drain.
2. Preheat oven to 325° F.
3. Sift flour, baking soda, baking powder, and salt into a bowl.
4. In a separate bowl, combine vegetable oil, sugar, eggs, milk, and orange extract. Beat with an electric mixer until frothy. Gradually add dry mixture to wet mixture, blending well. Fold in orange zest, cranberries, and pecans.
5. Pour batter into a greased loaf pan (9 x 5 x 3 inches). Bake at 325° F for approximately 1 hour. Insert a thin wooden skewer or toothpick into center of loaf, and if it comes out dry (or clean), bread is done.
6. Place pan on a wire rack, and allow bread to cool for approximately 10 minutes. Invert pan and gently remove bread. Allow to cool completely.