Cranberry-Nut Bread

• 2 c. sifted flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 large navel orange
• boiling water
• 2 Tbsp. shortening
• 2 eggs
• 1 c. sugar
• 1 c. fresh or thawed, frozen cranberries, chopped
• 1 c. chopped walnuts

1. Preheat oven to 325u0b0.
2. Grease a 9 x 5-inch loaf pan.
3. Sift together the flour, salt, baking powder and baking soda onto waxed paper. Grate orange rind.
4. Measure and reserve 1 tablespoon. Squeeze juice into 2-cup measure and add boiling water to make 3/4 cup liquid.
5. Stir in reserved orange rind and shortening until shortening is melted.
6. Beat eggs in a large bowl until foamy. Gradually beat in sugar and continue to beat until mixture is thick and light.
7. Stir dry ingredients into egg mixture alternately with orange mixture, blending well.
8. Stir in cranberries and nuts.
9. Spoon into prepared pan.
10. Bake for 1 hour or until center springs back when lightly touched.
11. Cool in pan on rack for 10 minutes.
12. Turn out from pan and cool completely.

flour, salt, baking powder, baking soda, orange, boiling water, shortening, eggs, sugar, frozen cranberries, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543923 (may not work)