1 c. whole wheat flour
1 c. sifted white flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 tbsp. vegetable oil
2 tsp. grated orange peel
3/4 c. orange juice
1 beaten egg
1 c. fresh cranberries (cut in half or coarsely chopped)
1/2 c. walnuts or pecans, chopped

Heat oven to 350 degrees. Sift together dry ingredients. Drizzle in oil and mix well. Combine peel, juice and egg; add to dry ingredients, mixing just to moisten. Fold in cranberries and nuts.

Turn into greased 9 x 5 x 3 inch pan. Bake 1 hour. Cool, wrap and store overnight before slicing. Can be frozen. Recipe doubles easily. Note: Fresh cranberries bought in season can be kept frozen whole.