Cranberry Nut Bread

2 cups flour 1 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons vegetable oil

3/4 cup orange juice 1 egg, well beaten 1 tablespoon grated orange rind 1 cup cranberries, chopped or ground 3/4 cup chopped nuts

Directions:
Preheat oven to 350. Mix flour, sugar, baking powder, baking soda, and salt. Add vegetable oil and mix until blended. Stir in orange juice, egg, and orange peel, mixing gently just until flour is moistened. Fold in cranberries and nuts. Spoon batter into a greased and floured 9x5x3" loaf pan. Bake 60 minutes or until bread tests done when a wooden toothpick is inserted. Cool on a rack for 15 minutes before removing from pan. Cool the loaf completely, wrap it and store overnight before slicing.

Notes:
I like to purchase several bags of cranberries when they are on sale around the holidays. I freeze them, grind the frozen berries, and pack them in 1-cup portions in small freezer bags. One big cranberry-grinding mess and I'm ready for many loaves of cranberry bread.