2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
zest of one orange
2/3 cup milk
1/3 cup vegetable oil
1/2 cup finely chopped pecans
1 cup dried cranberries (craisins)
1/3 c fresh squeezed orange juice (from the lemon you zested)
Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9x5x3-inch loaf pan; set aside.
In a large bowl stir together the sugar, flour, baking powder, salt, cranberrries and chopped nuts.
In small bowl beat eggs with a fork; stir in milk, orange zest and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add the orange juice at this time.
Spread in loaf pan. Bake for 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing - if you can wait that long.