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

Finely shred peel from 1 orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup juice; reserve remaining juice.

Combine the 3/4 cup juice, 1 teaspoon of the peel, egg, and oil. Stir together flour, sugar, baking powder, baking soda, and salt. Add orange juice mixture; stir just until moistened. Fold in cranberries and walnuts.

Turn batter into lightly greased 8 x 4 x 2 inch loaf pan. Bake in 350 degree oven for 50-60 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely on rack.

For glaze, blend 1 tablespoon of the reserved orange juice with powdered sugar. Add more juice to make a drizzling consistency. Drizzle on top of cooled loaves; garnish with reserved shredded orange peel. If desired, spread slices with softened cream cheese for sandwiches.

Makes 1 loaf.