INGREDIENTS AND DIRECTIONS:

The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
Heat oven to 350 degrees.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

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