Christmas Cranberry Bread

3 ½ cups of all purpose flour

2 cups sugar

2 tablespoons lemon zest

4 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

Dash of nutmeg

4 eggs

1 cup vegetable oil

½ cup milk

1 tablespoon pure maple syrup

2 cups fresh or frozen cranberries, halved

1 cup chopped pecans or walnuts

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour two loaf pans. In a very large bowl stir together flour, sugar, lemon zest, baking powder, salt, cinnamon and nutmeg. In medium bowl beat the eggs. Whisk in oil, milk and maple syrup. Add in flour mixture, stir to combine (batter will be stiff), stir in cranberries and nuts.

2. Bake about 60 minutes or until a toothpick inserted comes out clean. Let stand in pans on a wire rack for 10 minutes. Remove loaves from pans. Cool completely. Wrap loaves in foil or plastic wrap and store overnight before slicing.

Linda O’ Reilly

Affton