Cranberry Bread

1 ¾ cups of all purpose flour

1 ½ cups sugar

1 teaspoon baking soda

½ teaspoon salt

2 eggs

1 cup whole cranberry sauce 

½ vegetable oil

¼ cup and 1 tablespoon buttermilk 

1 teaspoon vanilla

1 cup chopped pecans

Stir together flour, sugar, baking soda and salt.  In another bowl, combine eggs, cranberries, oil, buttermilk and vanilla.  Add to flour mixture, stirring until just combined.  Fold in nuts.  Pour into a greased 9-by-5-by-3-inch baking pan (loaf pan).

Bake at 325 degrees Fahrenheit for 1 hour and 20 minutes or until toothpick test done. Cool on wire rack.  Yield one loaf.  

Enjoy!

Barb Davis

St. Louis