Cranberry Bread

This is a Betty Crocker recipe which I make pretty often in the fall. It's adapted from a zuchhini bread recipe and I often put in some extra citrus peel to give it extra zing.

2 C. cranberries, fresh or frozen (thawed and drained)
1 2/3 C. sugar
2/3 C. vegetable oil
1/2 C. milk
2 tsp. vanilla
4 large eggs
3 C. all purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. grated lemon or orange peel

Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 8.5X4.5X2.5 inch loaf pans or 1 9X5X3 inch loaf pan with shortening.

Mix cranberries, sugar, oil, milk, vanilla, eggs, and citrus rind in a large bowl. Mix in other ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes until toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes on a wire rack, remove from pans. Cool completely before slicing.