Sheffield— As I have said before, I am a “cranberry person” and love all things cranberry. As a matter of fact, I just buttered myself a warm slice of my delicious Cranberry Bread, and I thought I would share my recipe while cranberries are still in season. It has a lovely taste and texture, and it is so easy to make.
Cranberry Bread
2 cups fresh cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 to 3 teaspoons lemon and/or orange zest
2 teaspoons vanilla
4 eggs
3 cups flour
1/2 cup chopped walnuts or pecans
4 teaspoons baking powder
1 teaspoon salt
Heat oven to 350 degrees and grease two bread pans.
Mix cranberries, sugar, oil, milk, rind, vanilla, and eggs in a large bowl.
Stir in the rest of the ingredients.
Pour the batter into the two prepared bread pans.
Bake for 50 to 60 minutes until browned.
Cool for 10 minutes, and then loosen sides of loaves and remove from pans.
Makes two loaves.