Orange-Cranberry Bread

Debbie Shepherd

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped nuts

1 T grated orange peel

2 C flour

1 C sugar

1-1/2 tsp baking powder

1 t salt

1/2 t baking soda

2 T shortening

1 C orange juice

1 egg, well beaten

Preheat oven to 350 degrees

Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside.

In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just to moisten. Fold in cranberries and nuts.

Spoon into prepared pan. Bake 60 min. or until wooden tooth pick inserted into center comes out clean.

Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight.