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Grape & Cranberry Tea Bread

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

3 teaspoons baking powder

1 teaspoon salt

1/4 cup vegetable oil

1 cup lowfat dairy sour cream

1/4 cup lowfat milk

1 large egg, beaten

2 teaspoons grated lemon peel

1/2 cup chopped walnuts

1/2 cup chopped dried cranberries

1 1/2 cups halved California seedless grapes

1. Combine all ingredients except grapes; mix well. Gently fold in grapes.
2. Grease and flour the bottoms of four 5 X 2 1/2 X 2 1/4-inch loaf pans. Pour 1/4 of batter into each pan.
3. Bake at 350° F for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Turn out onto wire rack and cool completely before slicing.

Makes 4 small loaves.

Tips:

• Make ahead, wrap in aluminum foil, freeze and give as gifts during the holidays.
• Batter may be baked in two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans. Bake at 350° F for 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool completely per directions above. Each loaf will yield about 16 (1/2-inch) slices.
• Bread may be tightly wrapped and refrigerated up to one week. For longer storage, wrap in aluminum foil or in freezer-safe plastic bags and freeze.

Recipe provided courtesy of California Table Grape Commission.