Quick Cranberry Bread

Sift the flour with soda, baking powder and salt.

In mixing bowl, by hand or mixer, beat the eggs and sugar until well blended. Stir in melted butter and milk mixed with rose water.

Stir in the flour, just until moistened, and then fold in cranberries and nuts (do not overwork dough).

Butter a loaf pan, 10 inches long and 4 to 5 inches wide and spread the dough in pan.

Bake in preheated 350° oven for 55 to 60 minutes or until center of bread springs back when lightly touched.

Let stand in pan for a few minutes before turning out on rack to cool.

When cooled, wrap in plastic or foil and let sit overnight or at least a day before cutting. Store in the refrigerator.