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One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!
Recipe by GoldMedal
This recipe has not been rated
Prep Time
15min
Total Time
3hrs25min
Servings
2loaves (24 slices each)
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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.
Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
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.
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Cranberries are also known as "bounceberries" because they bounce once they're ripe.
Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.
*Percent Daily Values are based on a 2,000 calorie diet.
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