2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable shortening

3/4 cup orange juice

1 tablespoon orange zest -- finely grated

1 egg

1 cup cranberries -- fresh or frozen

1/2 cup nuts -- coarsely chopped

Preheat oven to 350°F. Coat 9x5x3-inch loaf pan with nonstick cooking spray; set aside. Sift flour, sugar, baking powder, soda, and salt into large mixing bowl. Add shortening and use pastry blender to cut in until texture of cornmeal; make well in center. Mix orange juice and zest with egg, dump into well in dry ingredients, and stir lightly - just enough to moisten. Fold in cranberries and pecans, again stirring lightly. Spoon batter into pan, smoothing well to corners and making batter slightly higher around edge than in middle. Bake 50 to 60 minutes until nicely browned and toothpick inserted in middle of loaf comes out clean. Cool bread in pan on wire rack 10 minutes, loosen around edge, and turn out on rack. Cool to room temperature before slicing cake.