2 c. all-purpose flour
2 tsp. baking powder
1/3 tsp. salt
1 rounded tsp. ground cinnamon
1/4 c. butter
1 1/4 c. sugar
1 tsp. grated orange rind
1 lg. egg
3/4 c. orange juice
2 c. fresh or frozen whole cranberries
1/2 c. chopped walnuts

Line bottom of 9x5x3 inch loaf pan (or 3 baby loaf pans) with wax paper. Butter the paper.

Mix together thoroughly flour, baking powder, salt and cinnamon. In a large bowl, cream the butter, sugar and orange rind, beat in egg until blended. Stir in flour mixture in 3 additions alternately with orange juice, mixing each time only until dry ingredients are moistened. Fold in walnuts and cranberries. Pour into prepared pan.

Bake at 350 degrees for about 55 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack and cool completely. Wrap tightly and store for 2 days to allow flavors to blend before serving.