Classic Cranberry Bread

Cranberry bread doesn't have to be just for the holidays!
My cranberry bread recipe can be made anytime of the year
using frozen cranberries. Cranberries freeze well
for up to 8 months and can be purchased inexpensively
during November and December when stores are filled with them.
Bake this tasty cranberry bread in small mini loaves
to give as gifts or to freeze for later use.
Baked in large muffin pans for a breakfast treat on the go.

Ingredients:
1 2/3 cup sugar
2/3 cup light extra virgin olive oil
2 teaspoons vanilla
1/2 cup low-fat milk
2 teaspoons grated orange peel
1/2 teaspoon grated ginger
4 fresh eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup coarsely chopped walnuts
3 cups cranberries, rinsed and cleaned

Directions:
Move oven rack to low position so that the tops
of the pans will be in the center of the oven.
Pre-heat over to 350 degrees F.
Lightly grease bottoms of two 8x4 inch loaf pans
with olive oil and then dust with flour tapping out excess flour.
In a large glass mixing bowl, mix together sugar, oil, milk,
grated orange peel, grated ginger, vanilla and eggs until well mixed.
Stir in all other ingredients ( except nuts) and mix.
Add chopped nuts and stir into batter.
Pour cranberry bread batter into loaf pans
and lightly tap on counter to settle ingredients.
Bake loaves for 50 to 60 minutes or until a toothpick
inserted comes out clean.