2 c. all-purpose unbleached white flour
3/4 c. white sugar
1-1/2 t. baking powder
1/2 t. baking soda
1 egg, slightly beaten
3 Tbls. melted butter
1/2 c. orange juice (fresh is best)
2 Tbls. grated orange zest
2 Tbls. hot water
1-1/2 c. chopped fresh cranberries
2 Tbls. grated orange rind
1/2 c. chopped walnuts, optional
Sift flour, sugar, baking powder and baking soda and salt into a large bowl.
Beat egg lightly in a small bowl; stir in orange rind and juice, melted butter and hot water. Add to dry ingredients; mix thoroughly.
Fold in cranberries and walnuts (if using).
Pour into a 9 x 5 x 3-inch greased and floured loaf pan (or 3 mini loaf pans) and bake at 350 degrees for 50 minutes or until cake tester inserted in center comes out clean. For mini loaf pans, only bake for 35-40 minutes (check after 30 minutes).
When done, loosen edges with a knife and let stand in pan for 5 minutes before removing to wire rack to cool.