2 lg. oranges
2 c. all purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. salad oil
1 egg
1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/2 c. California walnuts, chopped

Day Ahead: Preheat oven to 350 degrees. Grease 8 1/2" x 4 1/2" loaf pan. From oranges, grate 1 tablespoon peel and squeeze 3/4 cup juice; set aside.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In medium bowl, beat oil, egg and orange juice until blended; stir into flour mixture just until flour is moistened. Gently stir in cranberries, walnuts and orange peel. Spoon batter evenly into loaf pan. Bake 70 minutes or until a toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes; with sharp knife, loosen bread from sides of pan. Cool bread completely on wire rack. Makes 1 loaf or 12 servings.