CRANBERRY QUICK BREAD
by Ronda Owens
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
1/3 cup orange juice
3 tablespoons white vinegar plus water to make 2/3 cup
1 teaspoon grated orange rind
1/4 cup melted shortening
1 cup halves or coarsely chopped raw cranberries
1 cup chopped nuts
Sift together flour, soda, salt & sugar into mixing bowl.
Beat egg; add liquids, orange rind & melted shortening.
Add all at once to flour mixture; stir until flour is just dampened.
Add cranberries & nuts; stir just enough to blend well.
Turn into greased 8¾ × 4½ × 2½ loaf pan.
Bake at 350º for 60-70 minutes.
Remove from pan & cool several hours before slicing.