Ingredients
- Makes 2 loaves
- 2 cups fresh cranberries or frozen cranberries, chopped
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons grated lemons or orange rind
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or pecans
- 4 teaspoons baking powder
- 1 teaspoon salt
Directions
1. Heat oven to 350 F. (325 F for dark pans).
2. Grease bottoms only of 2 loaf pans, 8 1/2 W 4 1/2 W 2 1/2 inches or 9 W 5 W 3 inches.
3. Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
4. Stir in remaining ingredients.
5. Pour into pans.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes.
8. Loosen sides of loaves from pans; remove from pans.
9. Cool completely on wire rack before slicing.
10. Store tightly wrapped in refrigerator up to 1 week.
Print this recipe
Submitted 6/13/05.
Source: Recipezaar
Submitted By: Meryl
merstarunicorn11@hotmail.com
CRANBERRY BREAD