Mom's Cranberry Bread Recipe

1 orange (juice and rind)
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons shortening, melted
1 egg, beaten
1 cup fresh cranberry halves
1 cup chopped walnuts

Preheat the oven to 325 degrees. Grease and flour one 9 x 5-inch loaf pan or two smaller loaf pans. Using a grater with small holes, grate the rind off the orange. Squeeze the juice into a measuring cup, and add the rind and enough hot water to equal 3/4 cup. Sift the flour, sugar, salt, baking powder, and baking soda in a medium-size mixing bowl. Add the juice with water and rind, the shortening, and egg to the dry ingredients. Mix well. Stir in the berries and nuts. Pour into the prepared loaf pan. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.

Tips From Our Test Kitchen:
This low-fat quick bread is tasty and moist. If cranberries are out of season, use dried cranberries that have been “plumped” in boiling water.