Cranberry Nut Bread

2 cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup sugar

1 egg

1/3 cup orange juice

3 tablespoons vinegar plus water to make 2/3 cup

1 teaspoon grated orange rind

1/4 cup melted shortening

1 cup halves or coarsely chopped raw cranberries

1 cup chopped nuts (walnuts or pecans)

Sift together flour, soda, salt, and sugar in a mixing bowl. Beat egg, add liquids, orange rind, and melted shortening. Add all at once to flour mixture, stirring until flour is just dampened. Add cranberries and nuts and stir just enough to blend well. Turn into a greased loaf pan. Bake in a moderate 350 degree F oven 60 to 70 minutes or until done. Remove from the pan, and cool thoroughly on a rack. Slice or wrap in foil or saran wrap to keep fresh and moist, and this type of tea bread gets better every day. 

Contributed by Food Editor Julie Benell 

Cranberry Nut Bread

Two cups all-purpose, sifted flour

One cup sugar 

One and one-half teaspoons double acting baking powder

One-half teaspoon soda

One teaspoon salt

One-fourth cup shortening

Three-fourths cup orange juice

One tablespoon grated orange rind

One egg, well beaten

One-half cup chopped nuts

One to two cups fresh cranberries, coarsely chopped

    Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3"). Spread corners and sides slightly higher than center. Bake in moderate oven 350 degrees F, about 1 hour until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.