Cranberry-Orange Bread

 

3

cups fresh or frozen (thawed and drained) cranberries

1 2/3

cups sugar

2/3

cup vegetable oil

1/2

cup milk

2

teaspoons vanilla

2

teaspoons grated orange or lemon peel

4

eggs

3

cups Gold Medal® all-purpose or whole wheat flour

1/2

cup coarsely chopped nuts

2

teaspoons baking soda

1

teaspoon salt

1/2

teaspoon baking powder

• 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
• 2 Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• 3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 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. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.