Cranberry Nut Bread

In the Fall when it was 'cranberry season', my mother would buy quite a few bags of fresh cranberries and make up a whole bunch of cranberry bread loaves and put them in the freezer to enjoy for quite a while longer.  This is the recipe she used:

This recipe makes ONLY ONE loaf.  (My mother would make six to eight loaves of this recipe at a time.)

INGREDIENTS  and DIRECTIONS:

Combine...
2 cups flour
1/4 teaspoon salt
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar. 

Make a 'well' in the above mix and add the following:

1 beaten egg
2 tablespoons melted butter
1/2 cup orange juice
2 tablespoons hot water.

Now, fold in....

1/2 pound cranberries, halved or coarsely ground
1/2 cup whole pecans (optional)
Little bit of grated orange peel  (optional)

Bake in greased 9x5-inch loaf pan at 325-degrees for about 1 hour or until toothpick comes out clean.  Cool in pan for 10 minutes before removing from pan to a wire rack.  Lightly butter the crust.