Cranberry Tea Loaf

Directions:

Preheat oven to 350 F. Grease 9x5x3-inch loaf pan; set aside. In 1-quart saucepan, bring water and cranberry juice to a boil. Remove from heat and add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, with electric mixer, beat sugar and I Can't Believe It's Not Butter! Spread until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in cooled tea mixture. Gradually beat in flour mixture just until blended. Stir in cranberries and walnuts. Turn into prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.