Grease an 8 x 4 x 4 -inch loaf pan with the 2 teaspoons cooking oil or melted butter. Add the cranberries, 1/4 cup sugar and the nuts to the loaf pan. Beat 1/2 cup sugar, 1/4 cup melted butter and egg until smooth. Fold in flour and pour mixture over berries. Bake for 45 minutes.
You may double the recipe and bake in a deep-dish pie plate, for 6 - 8 servings.
This recipe is from the Cape Cod Wampanoag Cookbook by Earl Mills Sr. and Betty Breen. The recipe for the goodin' puddin' is from Ruth Ellis and the recipe for the goodin' puddin' pie is from Norman and Shirley Stolz.