Cranberry Pecan Bread

Take advantage of cranberry season with this tasty nut bread.

1 1/2 cups chopped pecans
1 1/2 cups coarsely-ground cranberries
1 1/4 cups sugar
3 cups sifted regular flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 teaspoons grated lemon rind
2 eggs
1 cup milk

Oven: 350 degrees

Grease a 9-inch angel-cake pan. Sprinkle a half-cup of pecans evenly over bottom. Mix the cranberries with a quarter-cup of the sugar in a small bowl. Let stand while preparing batter.

Sift flour, remaining cup of sugar, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Stir in remaining cup of pecans and lemon rind.

Beat eggs well in a small bowl. Stir in milk and cranberries. Add all at once to flour mixture, and stir just until evenly moist. Spoon into prepared pan and spread top even.

Bake about an hour and ten minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack ten minutes. Loosen around edge and center with a knife. Turn out onto rack and cool completely.

Wrap in waxed paper, foil, or plastic wrap and store overnight to mellow flavors and make slicing easier. Cut in thin wedges. Makes one 9-inch round loaf.

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