1 1/2 cups dried cranberries
1 cup boiling water
2 cups all-purpose flour
3/4 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, very soft
1 egg
1/4 cup orange juice
1 1/4 cups pecans, coarsely chopped, divided

Heat oven to 325 degrees F. Lightly grease bottom of 2 small loaf pans.

In a Pyrex or heatproof 2-cup measure, stir together dried cranberries and boiling water. Stir occasionally and set aside until cranberries are plump and cool.

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg. With mixer on low speed add butter, egg and orange juice and mix just until combined, 30 seconds. Batter will appear lumpy. Pour in cranberry/water mixture and mix on low speed until smooth, about 1 minute. Stir in 1 cup chopped pecans.

Evenly divide into loaf pans. Sprinkle 2 tablespoons chopped pecans on top of each loaf. Bake for 40-45 minutes until top is golden brown and springs back. Cool loaves in pan for 15 minutes. Run spatula/knife around edges and remove loaves from pan. Cool 2 hours before wrapping tightly in plastic wrap. Store at room temperature for two days or refrigerate for five days.

Serves 16.

Baker's hint: Mix and match the fruits/nuts. Try 3/4 cup cranberries and 3/4 cup chopped pitted dates with pecans; 3/4 cup golden seedless raisins and 3/4 cup dried cherries with walnuts.

Nutrition values per serving: 203 calories, 13 g fat, 21 g carbohydrates, 1 g fiber, 3 g protein, 29 mg cholesterol, 78 mg sodium