Ingredients
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1 2/3 cups sugar
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2/3 cup vegetable oil
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1/2 cup milk
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2 teaspoons vanilla
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4 eggs
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3 cups all-purpose flour
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1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans
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4 teaspoons baking powder
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1 teaspoon salt
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2 teaspoons grated lemons or 2 teaspoons grated orange rind
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2 cups fresh cranberries or 2 cups frozen cranberries, chopped
Instructions
- 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.