What's Cooking Sides

Rosemary Hazelnut Cranberry Bread

1-2/3 cups sugar
2/3 cup vegetable oil
1/2 cup buttermilk
4 eggs
2 tsp. vanilla
1 Tbsp. grated lemon peel
3 cups all-purpose flour
2 tsp. baking soda

1 tsp. salt
2 tsp. dried rosemary , crushed
1-1/2 cups fresh or frozen cranberries, coarsely chopped OR
1 cup Ocean Spray Craisins Sweetend Dried Cranberries
1/2 cup chopped hazelnuts

Preheat oven to 350°F. Grease 9x5-inch loaf pan. Combine sugar, vegetable oil, buttermilk, eggs, vanilla, and lemon peel in a large bowl until well blended. Combine flour, baking soda, salt, and rosemary in a separate mixing bowl. Add dry ingredients to liquid, mixing just until dry ingredients are moistened. Gently stir in cranberries and hazelnuts. Spoon batter into prepared pan. Bake 1-1/2 hours or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes; let cool completely on wire rack for at least 2 hours. Makes 15 servings.