Cranberry Bread
by Alice Nulle

1 tablespoon all purpose flour
1/2 cup chopped walnuts
2 cups sifted flour
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup orange juice
1 1/2 cups fresh or frozen cranberries, thawed if frozen and coursely chopped
1 1/2 teaspoons baking powder
1 cup sugar
1 egg, slightly beaten
1 tablespoon grated orange rind

Sprinkle the 1 tablespoon flour over the cranberries and nuts on wax paper; toss to coat and reserve.  Sift together the 2 cups flour, baking powder, and salt into a large bowl, stir in sugar.  Cut shortening into flour mixture with pastry blender until crumbly.  Beat egg with the orange juice in a small bowl.  Stir into the flour mixture just until the dry ingredients are moistened.  Stir in cranberry-nut mixture and orange rind.

Spoon into greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.  Bake in preheated oven at 350 degees for 1 hour and 5 minutes or until wooden pick inserted in center comes out clean.  Turn on wire rack to cool.  Bread cuts better the next day.