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Quick Cranberry Bread

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon double-acting baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/4 cup melted butter
• 1 1/4 cups milk mixed with 1 teaspoon rosewater
• 1 1/4 cups raw cranberries, roughly chopped
• 3/4 cup walnuts or pecans

Instructions:
Preheat oven to 350F. Mix the dry ingredients together. Mix by hand or with a beater the eggs and sugar until well blended. Stir in the melted butter and the milk/rosewater. Stir in the flour mixture just until moistened, and then fold in the cranberries and nuts. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4-5 inches wide. Bake 55-60 minutes, or until the top springs back when touched lightly or a cake tester comes out clean. Let stand in the tin for a few minutes before turning out onto a rack to cool. When thoroughly cooled wrap in plastic or foil and let sit half a day before cutting.

Cranberry Orange Bread:
Use 1/2 cup orange juice and 3/4 cup milk as the liquid, and add with the cranberries 3 Tablespoons grated orange rind.