- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 1/2 cup buttermilk
- 4 eggs
- 2 teaspoons vanilla
- 1 tablespoon grated lemon peel
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 cup chopped hazelnuts
Preheat oven to 350°F. Grease a 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.
Per Serving: Cal. 318 (16% DV), Fat Cal. 126.7, Pro. 5.3g (11% DV), Carb. 43.2g (14% DV), Fat 14.1g (22% DV), Chol. 56.7mg (19% DV), Sod. 350.9mg (15% DV), Vit. A 27.1RE (2% DV), Vit C 2.4mg (4% DV), Vit. E 2.9mg (15% DV), Calcium 28.2mg (3% DV), Iron 1.7mg (9% DV), Folate 57.9Ug (14% DV), Zinc 0.5g (15% DV), Pot. 66.9mg (3% DV), Dietary Exchange: Fruit 0.5, starch 2, Meat 0, Fat 3