Cheddar Walnut Cranberry Bread - cooking recipe

Ingredients

3 cups sifted flour
1 1/3 cups sugar
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
2 tablespoons grated orange rind
2 tablespoons grated lemon rind
1/3 cup cold vegetable shortening
1 orange, juice of, plus
1 lemon, juice of, adding water to make 1 1/8 cups
1 1/2 cups sharp cheddar cheese, shredded
2 eggs, lightly beaten
1 1/2 cups fresh cranberries, coarsely chopped (or frozen)
1 cup walnuts, coarsely chopped

Preparation

Preheat your oven to 350*F.
In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal.
In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts.
Pour the batter into a buttered and floured 9\"x5\"x3\" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy!
To store:
Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.