3 c. flour, sifted
3 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 1/4 c. milk
1 c. whole cranberries
1/4 c. walnuts, finely chopped
1 tbsp. grated orange rind

Preheat oven to 350 degrees. Grease and flour 2 loaf pans about 8 x 4 x 2 1/4 inches in size. Sift the dry ingredients together into a large bowl and cut shortening in with a pastry blender until the mixture looks like cornmeal.

In a smaller bowl, combine the eggs and milk; add the grated orange rind to the liquid. Pour the liquid mixture into the dry ingredients, stirring until just dampened. Fold in the nuts and cranberries.

Pour the batter into the loaf pans and bake 1 hour, or until cake tester inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes and then remove. Cool on a rack for easier slicing, wrap the bread and store in the refrigerator overnight.