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Cranberry Bread


2 c. fresh or frozen cranberries, chopped
1 2/3 c. sugar
2/3 c. vegetable oil
1/2 c. milk
2 tsp grated lemon or orange peel
2 tsp vanilla
4 eggs
3 c. all-purpose flour
1/2 c. coarsely chopped walnuts or pecans
4 tsp baking powder
1 tsp salt


Heat oven to 350F. Grease bottoms only of two loaf pans, either 8 1/2 x 4 1/2 or 9x5 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 before removing. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.

Yields 2 loaves