Cranberry Nut Bread

Cranberry Nut Bread

2 cups sifted flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 large navel orange
Boiling water
2 Tablespoons vegetable shortening
2 eggs
1 cup sugar
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped walnuts

Preheat oven to 325. Grease a 9x5 loaf pan. Sift together flour soda and baking powder and salt. Grate the rind of the orange, measure and reserve 1 tablespoon. Squeeze the juice into a 2 cup measureing cup. Add boiling water to make it 3/4 of a cup of liquid. Stir in the orange rind and shortening until the shortening is melted.

Beat eggs in a large bowl until foamy. Gradually beat in sugar. Continue to beat till mixture is thick and light. Stir dry ingredients into mixture alternately with the orange mixture. Blending well after each addition. Stir in cranberries and nuts. Spoon into a prepared pan. Bake in a preheated slow oven for 1 hour, until center springs back when touched. Cool in pan for 10 min. then turn out. Cool completely. Bread slices easier the following day.