Blueberry Nut Bread

Based on a recipe from Jane Brody's Good Food Gourmet, this is easy to make and is good for breakfast or snacks. The bread usually disappears quickly at my house (and if it doesn't, it freezes well), so I always double this recipe to make two loaves.

1 cup whole-wheat flour
1 cup all-purpose flour ("whole white" flour works too, but produces a heavier bread)
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter or margarine, melted (I have also used canola oil)
1 egg, beaten
1/4 cup frozen orange juice concentrate plus 3/4 cup water, heated to almost boiling
1 cup (more if you're a big berry fan) of fresh or frozen berries (the recipe calls for blueberries but I often use a frozen mix of blueberries, raspberries, and blackberries)
3/4 cup chopped nuts (the recipe calls for pecans but walnuts would work too)

1. Preheat oven to 350 degrees
2. Combine both flours, sugar, baking powder, baking soda, and salt.
3. Add the butter or margarine, beaten egg, and warm orange juice to the flour mixture, stirring the ingredients to combine them. Don't overstir, as this will make the bread heavier.
4. Stir in the berries and nuts.
5. Transfer the batter to a greased 9 x 5 inch loaf pan.
6. Place pan in hot oven and bake for 50 to 60 minutes or until a knife or other tester inserted into the center of the loaf comes out clean.