4 c. all-purpose flour
2 c. sugar
1 tbsp. baking powder
2 tsp. salt
1 tsp. baking soda
1/2 c. shortening
2 eggs
1 3/4 c. orange juice
2 tbsp. grated orange peel
2 c. fresh or frozen cranberries, coarsely chopped
1 c. walnuts, chopped

Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans. In large bowl, mix first 5 ingredients. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. In 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 55 minutes or until toothpick inserted in center comes out clean. Cool bread in pans on wire rack 10 minutes before removing from pans. Make 2 loaves.