Cranberry Bread

2 c. fresh cranberries

2 c. flour

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. cloves

1/8 t. allspice

1 t. baking powder

1 t. baking soda

1 c. brown sugar, packed

4 T. butter, melted

1 egg, beaten

Juice of 2 oranges (3/4 c.)

Zest of 1 orange

1/2 c. chopped pecans

Butter and flour a 9 x 5 x 4 loaf pan. Pick over the cranberries, removing any stems. In a mixing bowl, sift flour, salt, spices, baking powder and soda. Stir in the brown sugar. Add butter, egg, orange juice, orange zest; stir to mix. Fold in chopped pecans and cranberries. Spoon into prepared loaf pan and bake for 1 hour at 350°. Unmold loaf onto a rack and cool 15 minutes. May be served immediately or cooled completely and wrapped in plastic wrap, then stored overnight before serving.