4 cups all-purpose flour
2 cups sugar
1 tablespoon double-acting baking powder
2 teaspoons salt
1 teaspoon baking soda
1/2 cup shortening
2 eggs
1 3/4 cups orange juice
2 tablespoons grated orange peel
2 cups fresh or frozen cranberries, coarsely chopped
1 cup California walnuts, chopped

Preheat oven to 350°F. Grease and flour two 9X5-inch loaf pans.

In a large bowl, mix first 5 ingredients.

Using a pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

In a medium bowl with fork, beat eggs, orange juice, and grated orange peel until blended; stir into flour mixture just until flour is moistened.

Gently stir cranberries and walnuts into batter. Spoon batter evenly into loaf pans.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool bread in pans on wire rack 10 minutes; remove from pans. Cool bread completely on rack.

Makes two 1 1/2 pound loaves.