Cranberry-Orange-Oat Bread

I made some bread for my friend today. It has cranberries in it though and since I believe I'm allergic, I can't eat too much of it. ( I have had cranberries twice, both on Thanksgivnigs and both times, I ended up really sick and throwing it all up.) I like cranberries though so I couldn't resist trying some of it. I liked it but was too afraid to eat too much. Maybe I'll try it again this Thanksgiving to see if I get sick. When we were first married, I was drinking a fair amount of cran-grape juice with no side effects.

Cranberry Bread with Orange and Oats

2 eggs

1 cup packed light brown sugar

1/3 cup vegetable oil

1 medium orange, diced with skin

¾ cup orange juice

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup whole-wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1½ cups dried, sweetened cranberries

2 cups hot water

Instructions
1. Preheat oven to 350F. Grease a 9-x-5-inch loaf pan.

2. Combine eggs and brown sugar in a food processor and process until smooth. Add oil and diced orange. Process until orange is minced. Gradually add orange juice.

3. Mix oats, all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir in orange mixture until just blended. Let stand 15 minutes.

4. Combine cranberries and water in a medium bowl. Let stand 10 minutes. Drain well, shaking off excess liquid.

5. Fold cranberries into batter. Pour loaf pan. Bake 50 to 55 minutes, until a wooden toothpick inserted in the center comes out almost clean. Cool 15 minutes in pan and remove to a wire rack to cool completely. Serves 16.