Cranberry Bread

• 2 c. fresh cranberries
• 1 2/3 c. sugar, divided
• 1 c. water
• 1/3 c. shortening
• 2 large eggs
• 1 3/4 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. mashed ripe banana
• 1/2 c. coarsely chopped walnuts

1. Line a greased 9 x 5 x 3-inch loaf pan with wax paper.
2. Set aside.
3. Combine cranberries, 1 cup sugar and water in a saucepan. Cook over medium heat for 5 minutes, or until cranberry skins pop. Drain and set aside.
4. Beat shortening at medium speed until creamy, gradually adding remaining 2/3 cup sugar.
5. Beat well.
6. Add eggs, one at a time, beating after each addition.
7. Combine flour, baking powder, soda and salt; add to shortening mixture, alternating with banana, beginning and ending with flour mixture. Mix after each addition.
8. Fold in reserved cranberries and walnuts.
9. Spoon batter into prepared pan.
10. Bake at 350u0b0 for 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
11. Remove from pan.
12. Remove wax paper and let cool completely on wire rack.
13. Makes 1 loaf.

fresh cranberries, sugar, water, shortening, eggs, flour, baking powder, baking soda, salt, mashed ripe banana, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938055 (may not work)