CRANBERRY ORANGE LOAF 
 
 
1/4 cup butter or margarine 
1 cup sugar 
1 egg 
Juice of 1 orange and water to make 3/4 cup 
 
2 cups all purpose flour 
1 1/2 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. salt 
Grated rind of one orange 
1 1/2 cups whole cranberries, fresh or frozen 
1/2 cup chopped pecans or walnuts 
 
Put butter, sugar and egg in mixing bowl.  Beat smooth.  Stir in juice. 
 
In second bowl measure in flour, baking powder, soda and salt.  Stir in orange 
rind, cranberries and nuts.  Empty all into batter, stirring until moistened.  
Scrape into greased 9x5x3" loaf pan.  Bake at 350F for 1 hour.  Test with 
toothpick, trying not to poke a whole cranberry.  Let stand 10 minutes.  
Remove from pan.  Cool on cake rack.  Wrap.  It tastes better the next day. 
 
Yield:  1 loaf