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Orange Cranberry Bread

Source of Recipe

Aunt Saunny

2 cups all-purpose flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 medium orange
2 tsp. margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 tsp. vanilla
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts

Preheat oven to 350. Spray 1 9x5-inch loaf pan or 3 small loaf
pans with cooking spray.
Sift the flour, sugar, baking soda, and salt together in a large
bowl.
Grate the zest from the orange and set aside. Cut the orange in
half and squeeze the juice into a measuring cup. Add the grated zest and
melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla,
cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan (or pans) and bake for 1
hour (40 minutes for mini loaves), or until a toothpick inserted in the
center comes out clean. cool in the pan on a wire rack.