Cranberry Orange Bread

2 cups all-purpose flour
1 cup oats, quick or old fashioned
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup chopped fresh, frozen (thawed) or dried cranberries
1/2 cup chopped walnuts (optional)
3 eggs, lightly beaten
3/4 cup low-fat milk
1/3 cup orange juice
1/3 cup vegetable oil
1 tablespoon grated orange peel

Heat oven to 350 degrees. Grease and flour bottom only of 9- by 5-inch loaf pan. In large bowl, combine flour, oats, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries and walnuts, if desired.

In medium bowl, combine eggs, milk, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not over mix. Pour batter into pan.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from loaf pan and cool completely.