Rose Hip Nut Bread

Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL) chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2 tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg, beaten
1-1/2 cups (360 mL) flour
1 cup (240 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1/2 cup (120 mL) nuts or sunflower seeds

In a large bowl, mix the first six ingredients. Sift together and then add the dry ingredients. Mix until well blended but do not over mix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds. Spoon batter into a well-greased 5 x 8-inch ( 12 x 20 cm) loaf pan and bake at 350 degrees F. for one hour.

From: Cooking Up A Storm