I doubled the recipe so that I would have enough batter to fill my bundt pan. I also added dried cranberries for some added sweetness because I was afraid that the fresh cranberries alone would be too tart. I'm glad I did because the bread was tart enough for me.
Cranberry Nut Bread
4 cups AP flour
1 3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups orange juice (I used 5 juice oranges then added enough water to make enough liquid)
4 tablespoons vegetable oil
2 tablespoons orange zest
2 eggs, well beaten
2 1/2 cups fresh or frozen cranberries, halved
1 cup chopped nuts (I used walnuts)
1 cup dried cranberries
Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.
Mix together flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir in orange juice, oil, orange zest and eggs. Mix until well blended. Stir in fresh and dried cranberries and nuts. Spread evenly in bundt pan.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely.