Cheddar Walnut Cranberry Bread

• 3 cups sifted flour
• 1 1/3 cups sugar
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 tablespoons grated orange rind
• 2 tablespoons grated lemon rind
• 1/3 cup cold vegetable shortening
• 1 orange, juice of, plus
• 1 lemon, juice of, adding water to make 1 1/8 cups
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 eggs, lightly beaten
• 1 1/2 cups fresh cranberries, coarsely chopped (or frozen)
• 1 cup walnuts, coarsely chopped

1. Preheat your oven to 350*F.
2. In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
3. In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
4. Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
5. To store:
6. Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.

flour, sugar, baking powder, baking soda, orange rind, lemon rind, cold vegetable shortening, orange, lemon, cheddar cheese, eggs, fresh cranberries, walnuts

Taken from www.food.com/recipe/cheddar-walnut-cranberry-bread-146448 (may not work)