Ingredients
2 cups cranberries
1/4 cup confectioner’s sugar
1/2 cup brown sugar
1-1/2 cups white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 extra-large eggs
1/3 cup vegetable oil
zest from one orange
2/3 cup orange juice
1 large ripe banana, mashed
1/2 cup raisins
1/2 cup walnuts, finely chopped
Preparation
Preheat oven to 350'.
Grease and flour 2 medium-loaf pans.
Process confectioner’s sugar and cranberries in a processor to chop.
Combine all dry ingredients.
Combine all liquids. Add mashed bananas and blend quickly with dry ingredients. Add cranberries. If too dry add a little bit more orange juice, as the moisture depends on the banana. Sprinkle chopped nuts on top, and sprinkle 2 tablespoons sugar mixed with 1/4 teaspoon nutmeg.
Bake 45-55 minutes, until firm to the touch. Cool for 5 minutes, and loosen bread in the pan. Cool an additional 5 minutes before removing from pan, and cool on a rack. Keep 2 days or freeze.
