Cranberry Orange Bread Ingredients 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 Directions 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 refrig. up to 10 days. Back