Grandma's Recipe Box- Cranberry Bread

While I was looking for something else in our spare room which is actually used for storage, I found my Grandma's recipe box. Over the next however long it takes, I'm going to try and get the whole thing scanned and transcribed for my kids. Some recipes I'll post here.
Cranberry Bread
Recipe from: Holly Bradley Serves: 1 loaf

1 c. sugar
2 c. Flour
1 1/2 tsp. bk pwd
1/2 tsp soda
1 tsp salt

Sift these together. Grate rind of one orange, juice of one orange- add enough water to make 3/4 cup liquid
2 tbsp shortening or oil
Add this to first mixture.

1 cup cranberries cut in half.
1 c. chopped nut meats
1 egg beaten
Add to other mixture- Bake in loaf pan 350° -60 to 70 min.

Updated recipe-
There are 3 mixes you have to make than mix together to make this bread, it's a quick bread so it doesn't need time to rise.
Start with one loaf pan, and butter it. If you want to make it just like my grandma did, butter then sugar the pan. She always sugared her pans instead using flour for anything sweet.
Pre-heat oven to 350°F
Orange
water
2 Tbsp. shortening or oil
Grate the peel from one orange into a glass measuring cup, cut the orange in half and squeeze juice into the cup. Add enough hot water to make 3/4 cup liquid. Stir in oil or shortening.

In a large bowl, sift together
1 c. sugar
2 c. flour
1 1/2 tsp. baking powder (can reduce to 1 tsp without a problem, get a non-aluminum baking powder, Bob's Red Mill is a good one)
1/2 tsp. baking soda
1 tsp. salt (can reduce to a half tsp. Seriously. I would.)

in another bowl (it's worth it, I swear)
1 egg beaten*
1 c. fresh cranberries- cut in half
1 c. coarsely chopped walnuts*

Mix the orange juice mixture into the dry mixture and stir until it's a nice lumpy thick batter. Stir in the nuts and egg and mix to incorporate the egg well.

Pour mixture into greased loaf pan.
Bake at 350°F for 55-65 minutes, or until pick inserted in the middle comes out clean.

Serve with cream cheese or homemade creme fraiche. Okay.. serve with homemade creme fraiche. Seriously. Because wow! If you want to make it a little fancier, put a splash of Grand Marnier into the creme fraiche and serve the slices of bread warm with a little puddle of creme fraiche. (Last suggestion is all mine)

Homemade Creme Fraiche- Night before
EASIEST thing in the world. In a clean jar, mix 1 cup heavy cream with 2 Tbsp. buttermilk. Just put the ingredients in, cap it, give it a good shake. Let it set out at room temp. for 24 hours. When you come back it will be a nice thick gorgeous cream. Put it in the fridge. To that you can add vanilla or Grand Marnier, amaretto, whatever flavors will compliment what you are serving it with, and you can use creme fraiche where ever you would use cream cheese. But.. creme fraiche is better. And check out supermarket prices on it, they want like 5.00 for a few ounces!

* her recipe calls for it to be added last, which just adds one more dish to wash since it's hard to beat an egg with nuts and cranberries in the way
the original calls for chopped nut meats, but generally in her recipes, that means walnuts unless it specifically calls for filberts, pecans or almonds. But pecans would be wonderful!
The chop you are going for is still a little bit chunky so you have bits of walnuts in the bread, not the fine grind I use for my yeast bread recipes. Although.. I think I will try it with pecan butter instead of chopped walnuts.