2 c. all-purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter
1 tsp. grated orange peel
3/4 c. orange juice
1 egg
1 c. fresh or frozen cranberries, chopped
1/2 c. chopped nuts

Heat oven at 350 degrees. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches.

Mix flour, sugar, baking soda, salt, baking powder; stir in butter until mixture is crumbly. Stir in orange peel, orange juice and egg until moistened; stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in the center comes out clean, 8 inch loaf 1 1/4 hours, 9 inch loaf 55 to 65 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 1 loaf (24 slices).

If using self-rising flour, omit baking powder and salt. Decrease baking soda to 1/4 teaspoon.