Cranberry Orange Bread

2 C FLOUR UNSIFTED
1-1/2 T. BAKING POWDER
1 t. BAKING SODA
1/2 t. SALT
1 C. SUGAR
1 EGG BEATEN
1/2 CUP ORANGE JUIEC
ORANGE ZEST 1 ORANGE
2 T. MELTED BUTTER
2 T. HOT WATER
1 C. RAW WHOLE CRANBERRIES
1 C. COARSELY CHOPPED PECANS (OR WALNUTS)

Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside. Mix beaten egg with oragne juice zest, butter and hot water. Fold flour mixture into egge mixture until blended. Do not beat. Gently fold in cranberries and nuts. Spoon into greased 9-in. x 6-in. loaf pan or smaller pans of choice. Bake at 325 degrees for 60 minutes; test with toothpick. Cool on rack for 15 min. before removing from pans. serves 10-12