Cranberry-pecan loaf

Just like most families, we've got some traditional recipes that we haul out for the holidays. I've previous posted my chocolate, cranberry-orange and gingerbread Christmas biscotti recipes, but just realized I hadn't yet posted this one.

Nothing particularly Bay of Fundy-ish about this loaf (though we do have wild and cultivated cranberries growing around the bay) - it's just a nice, festive loaf to give as a Christmas party hostess gift.

Cranberry Pecan Loaf
3 c white flour
1 1/2 c sugar
2 1/2 tsp baking powder
1 1/2 tsp salt
3/4 tsp baking soda
3/8 c shortening
2 tsp grated orange peel
1/2 c orange juice (or, if using dried cranberries add an extra 1/4 c orange juice)
2 beaten eggs
1 1/2 c coarsely chopped cranberries (fresh or frozen) or dried cranberries
1 1/2 c chopped pecans (or mixed nuts)

Sift dry ingredients. Cut in shortening until well blended. Mix peel with juice and egg. Add liquids to dry, mix to just moisten. Fold in berries and nuts. Pour into greased loaf pan. Bake at 350 - 45 mins for fresh or frozen cranberries, 10 minutes more with dried cranberries. Let cool overnight for easy slicing. Makes one large loaf or two small (such as with my twin toblerone-shaped pans, pictured above).