Many years ago I made a cranberry-orange bread from a magazine clipping. It got lost and I've never found a suitable replacement, but this year, with the help and encouragement of Zaar members, I created my own version -- and I love it! I used the mini loaf pans to make this, so I could have 4. If you use bigger loaf pans, you will need to bake the loaves longer.
04In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
05Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
06Make sure tinned oranges are well drained, then stir into batter.
07Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
08Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
09Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.