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.