Orange Honey Bread
Source: The New York Times Cookbook by Craig Claiborne
Yield: 1 loaf

2 Tbls. vegetable shortening
1 c. honey
1 egg, well beaten
1 1/2 Tbls. grated orange rind
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. orange juice
3/4 c. chopped nuts

Preheat oven to 325 degrees.

Cream the shortening, add the honey & mix together thoroughly. Add the egg & orange rind.

Sift the flour with the baking powder,baking soda & salt, add to the creamed mixture alternately with the orange juice, stirring only till flour is dampened. Add the nuts.

Turn into a greased 9 inch loaf pan & bake 70 minutes.