Cranberry-Orange Bread

 One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

Ingredients

  • 3cups fresh or frozen (thawed and drained) cranberries
  • 1 2/3cups sugar
  • 2/3cup vegetable oil
  • 1/2cup milk
  • 2teaspoons vanilla
  • 2teaspoons grated orange or lemon peel
  • 4eggs
  • 3cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2cup coarsely chopped nuts
  • 2teaspoons baking soda
  • 1teaspoon salt
  • 1/2teaspoon baking powder

  • Steps

    • 1
      Move oven rack to low position so that tops of pans will be in center of 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.
    • 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.

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