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Cranberry Orange Bread

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup 2% plain Greek-style yogurt
1 cup sugar
1 egg
3/4 cup orange juice
1 Tbsp. grated orange zest
1-1/2 cups fresh cranberries
1/2 cup walnuts, lightly toasted and chopped coarsely

Preheat oven to 350 degrees. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside. In large bowl, mix together yogurt and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries, and walnuts. Pour into prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack. Wrap in plastic and foil. This bread is extra delicious on the second day. Makes 10 (3/4-inch) slices.

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