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Cranberry Orange Bread

2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup chopped fresh, frozen (thawed) or dried cranberries
1/2 cup chopped walnuts or pecans (optional)
3 large eggs, lightly beaten
3/4 cup low-fat milk
1/3 cup Tropicana® orange juice
1/3 cup vegetable oil
1 tablespoon grated orange peel

1. Heat oven to 350°F. Grease and flour bottom only of 9 x 5-inch loaf pan.
2. In large bowl, combine flour, oats, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries and walnuts, if desired.
3. In medium bowl, combine eggs, milk, orange juice, oil and orange peel; blend well.
4. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
5. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.

Makes 1 loaf (12 servings).

Cook’s Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until golden brown, stirring occasionally. Cool completely before using.

Recipe provided courtesy of The Quaker Oats Company.