This is from my sister, Gail, who got it from her mother-in-law years and years ago. The recipe was so old that she had to read it with a flashlight to decipher the faded ink , and it was torn in half. Since she had made it so many times, she could figure out the recipe, and has now re-written it. It's a delicious moist and tender bread.

Gail's Cranberry Bread

2 c flour
1 c sugar
1 and 1/2 tsp double-acting baking powder
1 tsp baking soda
 
1/2 c shortening  (solid, not oil)
3/4 c orange juice
1 T grated orange peel
1 egg, well beaten
1/2 chopped nut meats (walnut or pecan)
1 c cranberries, halved
 
Method
 
1. Sift flour together with the first 5 ingredients, place in medium bowl and cut shortening in until mixture looks like crumbles. 
2. Combine orange juice and grated peel and the beaten egg. 
3. Pour all at once into flour mix and stir just until almost blended. 
4. Fold in the cranberries and nuts. 
5. Pour into a greased 9x5x3 bread baking pan and spread the batter to the corners to level the surface. 

Bake at 350 degrees for about 1 hour.  When nearly done poke center with a wood toothpick and withdraw.  You should see moist crumbs on the pick.

 Remove from oven and let set until warm.  Then carefully remove from pan and allow to cool while lying on its side.
 
NOTE: The loaf is easier to slice and serve the next day.