Cranberry-Orange Bread

Sorce	[rD]Skippy
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 115 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:3 hr 25 min Makes:2 loaves (24 slices each) 3 cups fresh or frozen (thawed and drained) cranberries 1 2/3 cups sugar 2/3 cup vegetable oil 1/2 cup milk 2 teaspoons vanilla 2 teaspoons grated orange or lemon peel 4 eggs 3 cups Gold Medal® all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder
Instructions	1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. 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.