3 med. oranges
1 beaten egg
2 tbsp. cooking oil
2 c. all-purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. coarsely chopped fresh or frozen cranberries
1/2 c. chopped walnuts
1 c. sifted powdered sugar

Finely shred peel from 1 orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup juice; reserve remaining juice. (Reconstituted orange juice and dried orange peel can also be used.)

Combine the 3/4 cup juice, 1 teaspoon of the peel, egg, and oil. Stir together flour, granulated sugar, baking powder, salt and baking soda. Add orange juice mixture; stir just until moistened. Fold in cranberries and walnuts. Turn into 1 lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in 350 degree oven 50 to 60 minutes for large pan; 30 to 40 minutes for smaller pans; or until wooden pick inserted near center comes out clean.

Cool 10 minutes in pan; remove from pan. Cool completely on wire rack.

For glaze, blend 1 tablespoons of the reserved orange juice with powdered sugar. Add more juice to make of drizzling consistency. Drizzle on top of cooled loaves. Garnish with reserved shredded orange peel. Makes 1 large or 3 small loaves.