Made with orange juice and zest.
Compare this version from the October 4, 1956 edition of The Sheboygan (Wisconsin) Press:
(Makes 1 large loaf)
Three cups sifted all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/2 cup chopped walnuts, 1/4 cup candied orange peel, finely chopped; two eggs, beaten; 1 cup milk, 3 Tablespoons melted butter, 1 cup fresh cranberries, coarsely chopped.
Sift together dry ingredients. Stir in nuts and peel. Combine beaten eggs, milk, and melted butter. Stir all at once into flour mixture. Mix in cranberries. Turn into a greased loaf pan (9 x 5 x 3 inches) and bake in a moderate oven (350 degrees F.) 1 hour, or until done. Cool on rack. When loaf is cooled, wrap in foil or waxed paper. Let stand for several hours for better slicing.
From the box of F.T. from Great Bend, Kansas.
Cranberry Nut Bread
2 large oranges
2 c. flour
3/4 c. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. salad oil
1-1/2 c. fresh (chopped) cranberries
1/2 c. nuts
1 Tbsp. orange peel
1/4 tsp. orange juice
Mix in a large bowl; beat oil, egg, and orange juice. Stir into flour. Stir in cranberries, orange peel. Spoon into loaf pan. Bake 70 minutes. Test.