Cranberry-Pecan Tea Bread #2

Late Saturday afternoon, it dawned on me that I was supposed to bake something for my Sunday School class breakfast the next day. I quickly remembered that I'd been wanting to try a variation on the Cranberry Bread recipe I make at Christmas. That one uses fresh cranberries, which I don't usually have on hand in the spring. It also called for shortening, which I didn't have, and orange zest, and I didn't have an orange either. So I experimented with what I had on hand, and I'm happy to report I was quite pleased with what I'm now calling Cranberry-Pecan Tea Bread #2, the tea bread I will make when fresh cranberries aren't readily available.

Cranberry-Pecan Tea Bread #2

2 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons orange flavoring
2 tablespoons butter
1/2 cup plus 2 tablespoons boiling water
1 egg, well beaten
1 cup chopped pecans
1 cup dried cranberries

Combine flour, sugar, baking powder, baking soda, and salt. In separate large bowl, combine orange flavoring, butter, boiling water, and egg and mix well, making sure butter melts completely in the boiling water. Add dry ingredients to the liquid ones and blend just until combined. Add pecans and cranberries and mix well. Pour into 9 x 5 x 3-inch pan prepared with cooking spray (or use a parchment liner). Allow batter to stand for 20 minutes before baking. Bake at 350 degrees for 60-70 minutes or until a knife inserted in the center comes out clean. 

(The link to the original recipe is here if anyone would like it.)