Cranberry Nut Bread

2 cups sifted all-purpose flour
1 cup sugar
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts
1 cup whole raw cranberries
2 tablespoons vegetable oil
Hot water
1 tablespoon grated orange peel
½ cup orange juice
1 egg, slightly beaten

Heat oven to 325 degrees

1. Grease a loaf pan.  
2. Sift flour, sugar, salt, baking powder and baking soda into a large bowl.  
3. Combine walnuts with cranberries in a small bowl; take ½ cup of the flour mixture and toss it with the cranberries and walnuts.  
4. Put oil in a measuring cup; fill with hot water to measure ¾ cup.  
5. Mix oil and water with orange peel and juice.  
6. Stir into the flour mixture with the egg.  
7. Gently stir in the cranberry-walnut mixture.  
8. Turn into a prepared loaf pan.  
9. Bake for 1 hour or until a cake tester inserted in the center comes out clean. 
10. Remove from pan to a wire cake rack.  Let cool completely.  Wrap in aluminum foil and store overnight before slicing.  

Makes 1 loaf.