Holiday Fruit and Nut Bread

11/2 cups walnuts, chopped

1 cup fresh cranberries, coarsely chopped

1/2 cup orange-flavored dried cranberries

21/2 cups all-purpose flour

2 teaspooons

1/4 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 large egg

1/3 cup orange juice

1 can (8 ounces) crushed pineapple with juice

1/4 cup walnuts, finely chopped

Heat oven to 350 degrees. Lightly grease bottoms of 2 medium (41/2-by-81/2-inch) loaf pans.

In medium bowl, stir together chopped walnuts and fresh and dried cranberries. Set aside.

In medium bowl, whisk together flour, baking powder, soda and salt. Set aside.

In large mixing bowl, whisk together sugar, oil, egg and orange juice. Add pineapple and whisk until smooth. Add flour mixture and stir gently until incorporated. Scrape bowl well. Stir in walnut/cranberry mixture and scrape bowl.

Spoon batter evenly into pans. Sprinkle each top with 2 tablespoons finely chopped walnuts. Bake 45-50 minutes until light golden brown and tester inserted at middle comes out clean.

Cool 10 minutes in pan. Remove and cool on rack 1 hour before wrapping in plastic or foil. Store at room temperature for 2 to 3 days or refrigerate for 1 week. Slice into 1-inch thick pieces. Warm slightly before serving, if desired.

Makes two loaves; serves 16.

Baker's hints: Plain dried cranberries can be substituted for the orange variety.

@Recipe nutrition:Nutrition values per serving: 281 calories, 15g fat, 33g carbohydrates, 2 g fiber, 6g protein, 12 mg cholesterol, 149 mg sodium.