INGREDIENTS
SERVINGS 12
YIELD 2 loaves
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
Heat oven to 350º.
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans.
Cool completely on wire rack before slicing.
Store tightly wrapped in refrigerator up to 1 week.
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