1 1/2 c. fresh whole cranberries
1 c. pecan or walnut pieces
6 pieces pared orange rind, cut in 1 x 1/2 inch pieces
2 c. flour
1/4 c. cold butter, cut into 4 pieces
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
1 lg. egg, beaten
1 c. sugar

Heat oven to 350°F. Fit processor with blade. Place cranberries and nuts in work bowl. Process on/off 12 to 14 times or until coarsely chopped. Remove from bowl and set aside.

Refit processor with blade. Add sugar and orange rind to work bowl. Process until rind is minced, about 1 minutes, add flour, butter, baking powder, salt and baking soda, process until mixed, about 15 seconds.

Combine orange juice and egg. Pour over flour mixture, process on/off 8 to 10 times or just until mixed. Batter should be lumpy, pour into greased 9 x 5 x 3 inch loaf pan. Stir in cranberries and nuts. Bake at 350°F for 60 to 70 minutes. Cool 15 minutes in pan. Remove from pan and cool on wire rack.