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
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.