2 to 2 1/4 c. all purpose flour
1 c. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped walnuts
1 c. whole raw cranberries
2 tbsp. vegetable oil
Hot water
1 tbsp. grated fresh orange peel
1/2 c. orange juice
1 lg. egg, slightly beaten

Heat oven to 325°F. Grease 9"x5"x3" loaf pan.

Sift flour, sugar, salt, baking powder and soda in large bowl. Combine walnuts with cranberries in a small bowl; take 1/2 cup of the flour mixture and toss is with cranberries and walnuts. Put oil in a measuring cup; fill with hot water to measure 3/4 cup. Mix oil, water with orange peel and juice. Stir into flour mixture with egg. Mix just enough to moisten the dry ingredients. If batter seems too thin, your flour may have been stored under humid conditions; use the larger flour measurememt.

Gently stir in the cranberry-walnut mixture. Put in pan. Bake 1 hour or until done.