This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

ORANGE-NUT BREAD

2-1/2 cups all-purpose flour
3 teaspoons double-acting baking powder
1 cup sugar
1 teaspoon salt
1/4 cup vegetable shortening
1 egg
3/4 cup milk
1/4 cup orange juice
3 tablespoons grated orange rind
1 cup chopped walnuts or pecans

Combine flour, baking powder, sugar and salt in bowl and stir with fork to mix. Cut in shortening with pastry blender or fork. Beat egg slightly with fork and stir in milk, orange juice and rind. Add to dry ingredients, stirring only enough to dampen. Gently stir in nuts. Pour into greased 9″ x 5″ x 3″ loaf pan, spreading to corners and leaving a slight depression in center. Let stand 20 minutes. Bake in preheated 350° oven 55 to 60 minutes. Let stand 5 minutes, then turn out on rack to cool. Wrap and store overnight before slicing. Note Good with softened cream cheese.