Cranberry Bread

This bread is the best. I freeze cranberries in the fall so I can make this bread and some other cranberry recipes all year round. It's sweet, but I often serve it with squash or yam soup. This is from the book 1000 Vegetarian Recipes, which is one of those books you use when you already know what you want to make (or what ingredients you have) and just don't have a recipe for it.

2 c. chopped cranberries
1/2 c. sugar
1 1/4 c. white flour
3/4 c. whole wheat flour
1 1/2 t. baking powder
1 t baking soda
1 t ground cardamom (I always use more than that)
1/2 t salt
3/4 c. brown sugar, packed
1/2 c. vegetable oil
1/2 c. milk
2 eggs
2 t grated orange rind
1 1/2 c. chopped walnuts (optional)

1. Preheat the oven to 350. Grease and flour a 9X5X3 loaf pan.

2. In a medium bowl, stir together the cranberries and sugar; set aside.

3. In a large bowl, stir together both flours, the baking powder, baking soda, cardamom and salt.

4. In a medium bowl, beat the brown sugar, oil, milk, eggs and orange rind until combined. Stir the liquid mixture into the dry ingredients until combined. Stir in the reserved cranberries and walnuts.

5. Spoon into the prepared pan and level off top. Bake 1 hour or until a wooden pick inserted in the top comes out clean. Let stand 20 mins, then turn onto rack to cool completely.