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Cranberry Bread 4


2 cups cranberries, fresh or frozen
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated orange peel
2 teaspoons vanilla
4 eggs
3 cups flour
1/2 cup walnuts or pecans, coarsely chopped
4 teaspoons baking powder
1 teaspoon salt

Oven 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches
Mix cranberries, sugar, oil, milk, orange peel, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 50-60 min. or until toothpick inserted in center comes out clean. Cool 10 min. 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.