Cranberry-Orange Bread

 

Submitted by Rose Frank

 

 

3 cups fresh or frozen (thawed and drained) cranberries

1 2/3 cups sugar

2/3 cup vegetable oil

1/2 cup milk

2 tsp vanilla

2 tsp grated orange or lemon peel

4 eggs

3 cups Gold Medal® all-purpose or whole wheat flour

1/2 cup coarsely chopped nuts

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

 

Move oven rack to low position so that tops of pans will be in center oven.  Heat oven to 350° F.  Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan 9x5x3 inches.

 

Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

 

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf pan 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.

 

Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely, about 2 hours before slicing. 

 

If desired, frost with powdered sugar/butter/orange juice and orange zest.

 

Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.