Cranberry Bread

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 2 loaves

Ingredients

• 2  cups fresh cranberries or 2  cups frozen cranberries, chopped
• 1 2⁄3 cups sugar
• 2⁄3 cup  vegetable oil
• 1⁄2 cup milk
• 2  teaspoons  grated lemons or 2  teaspoons  grated  orange rind
• 2  teaspoons vanilla
• 4  eggs
• 3  cups all-purpose flour
• 1⁄2 cup  coarsely chopped walnuts or 1⁄2 cup  coarsely chopped pecans
• 4  teaspoons baking powder
• 1  teaspoon salt

Directions

1. Heat oven to 350º.
2. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
3. Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
4. Stir in remaining ingredients.
5. Pour into pans.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes.
8. Loosen sides of loaves from pans; remove from pans.
9. Cool completely on wire rack before slicing.
10. Store tightly wrapped in refrigerator up to 1 week.