• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 egg, lightly beaten
• 1 teaspoon finely grated orange rind/zest
• 2/3 cup orange juice
• 1 1/2 cups fresh cranberries; rinsed, patted dry and chopped
• 1 cup coarsely chopped walnuts

Preheat oven to 350 F. Grease a 9x5x3 loaf pan; set aside. In large mixing bowl, stir together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture is crumbly. Add the beaten egg, orange rind and juice. Stir to “just combined” but not over-stirred. Fold in the cranberries and nuts. Spoon into the prepared pan and bake for 1 hour to 1 hour 10 minutes, checking with a toothpick inserted into the center of the loaf, making sure it comes out clean. Cool in pan on cooling rack for 10 minutes, then turn out loaf onto cooling rack and cool completely. This bread is best the next day (if you can restrain yourself), sliced into 8-12 slices. Wrap in plastic wrap. Can store in refrigerator for up to 3 days.