Categories: Breads, Fruits 
      Yield: 4 servings 
  
      2 c  Unbleached Flour; Sifted            1 ea Egg; Lg, Beaten 
      1 c  Sugar                             3/4 c  Orange Juice; Fresh 
  1 1/2 ts Baking Powder                       1 tb Orange Rind; Grated 
      1 ts Salt                                1 c  Raw Cranberries; Coarse Chop 
    1/2 ts Baking Soda                       1/4 c  Walnuts; Chopped 
    1/4 c  Shortening                          1 tb Unbleached Flour 
  
  Servings:  4 
   
  Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a 
  bowl then, using a pastry blender, cut the shortening in until crumbs form. 
  Combine the egg, orange juice and orange rind and add to the crumb mixture 
  all at once, stirring until just moistened. Combine the coarsely chopped 
  cranberries, walnuts and 1 tb of flour and add the mixture to the batter. 
  Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch 
  loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake 
  tester or wood pick inserted in the center comes out clean. Cool in the pan 
  for 10 minutes before turning out to cool to room temperature. Wrap the 
  loaf in aluminum foil and let stand over night for better slicing.