Cranberry Bread

3/4 C. milk mixed with 1 T. lemon juice

1/2 C.. oil

1 C. sugar

2 eggs

3 T. grated orange peel

1 t. vanilla

1 t. almond extract

2 1/2 C. flour

2 t. baking powder

1 t. baking soda

1 C. chopped toasted almonds or pecans (toasting optional)

2 C. chopped cranberries

In a large bowl of an electric mixer, stir together milk and lemon juice until milk is slightly thickened (about 1 minute). Add the next 6 ingredients and beat until well blended. Add the remaining ingredients and mix until just well blended. Do not over beat.

Divide batter between 4 mini loaf pans that have been greased and lightly floured. Place in a 325° F. oven and bake for 40-50 minutes or until a cake tester inserted in center comes out clean. Allow to cool in pans for 15 minutes, then remove and cool completely on a rack. When cool, drizzle tops with glaze.

Yields: 4 loaves.

Orange Glaze:

1 T. orange juice

1/2 C. sifted powdered sugar

1 t. grated orange peel

1 T. finely chopped nuts