3 c. all purpose flour
1 1/2 c. sugar
1 tbsp. double acting baking powder
1 tsp. baking soda
2 c. cranberries, chopped
1 1/2 c. chopped walnuts
2 tbsp. grated orange peel
3 eggs
1 1/2 c. milk
1/3 c. cooking oil

Preheat oven to 350 degrees. Grease two (8 1/2 x 4 1/2) or four (6 x 3 1/2) loaf pans.

Stir flour, sugar, baking powder, and baking soda together in large bowl. Stir in cranberries, walnuts, and orange peel.

In small bowl slightly beat eggs, into eggs stir milk and oil. Stir egg mixture into flour mixture just until flour mixture is moistened. Spoon batter into pans.

Bake large loaves 60-65 minutes; small loaves 45-50 minutes until, in either case toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. May be frozen for up to 2 months but wrap tightly. Thaw at room temperature for 2 hours.