Cranberry Nut Bread

Shared by Paulissa (happylozr)

* Exported from MasterCook *

Serving Size : 12

Categories: Muffins, Quick Breads

2 Tablespoons vegetable shortening (1/4 Cup)
1 cup sugar
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cranberries -- cut in half
1 orange -- juice & rind (add OJ or water to make 3/4 c. of liquid)
1/2 cup pecans

Grease and flour a 1-lb. loaf pan. Combine all ingredients, don't over mix. Bake 1 hour at 350 degrees. Should leave sides of pan when done; test with a toothpick. Let stand for 24 hours. Freezes well.
Source:"Ocean Spray"
Yield:"1 pound"

Per Serving (excluding unknown items): 204 Calories; 6g Fat (25.0% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

NOTE FROM PAULISSA: I do cut the cranberries by hand or get DH to if I'm lucky. You can chop the nuts in the processor. I would do them first and remove. Then do your orange, the whole orange less seeds. Add your other liquid ingredients and then add the dry to mix. If it appears too dry, here is where I add more OJ. Stir your previously chopped nuts and the cranberries in last.