2 c. bread or all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 c. shortening
3/4 c. orange juice
1 tbsp. orange rind, grated
1 egg, slightly beaten
1/2 c. walnuts or pecans, chopped
1 1/2 c. cranberries, coarsely chopped

In large bowl, sift together dry ingredients. Using a pastry blender or 2 knives, mix the shortening in until it resembles coarse cornmeal. In a small bowl, combine the orange juice, grated orange rind and beaten egg. Pour liquid into dry ingredients and mix just enough to dampen. Carefully fold in the nuts and cranberries.

The mixture will be stiff and must be pushed into the corners of the pan with a spoon or spatula. Form it slightly higher on the sides to compensate for the rising crown. Allow the filled loaf pan to rest for 20 minutes. Bake at 350 degrees for 1 hour. Test for doneness with a toothpick or metal skewer. If moist particles cling to tester, return to oven for an additional 5 to 10 minutes.