Cranberry-Orange Bread

2 cups flour
1 cup oats (regular or quick)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
2 eggs
1/3 cup vegetable oil
1 tablespoon grated orange peel (or 1 teaspoon dried orange peel)
3/4 cup dried cranberries
1/2 cup chopped walnuts

Heat oven to 350°. Grease and flour three mini loaf pans. Combine first six ingredients, mixing well; set aside. Beat orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pans. Bake 30 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing.

Note #1: This could also make a single 9×5″ loaf; bake for 60 minutes.
Note #2: I like sprinkling the top with sparkly sugar when I’m giving the bread away as a gift.
Note #3: I rarely have orange juice in the refrigerator. Instead, I combine 3-4 tablespoons frozen orange juice concentrate with enough water to equal 3/4 cup.