Grape and Cranberry Tea Bread

• 2-1/2 cups Flour
• 3/4 cup Sugar
• 3 teaspoons Baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 cup lowfat dairy sour cream
• 1/4 cup lowfat milk, 1 egg, beaten
• 2 teaspoons grated lemon peel
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1-1/2 cups halved California seedless grapes

Preparation

1 Combine all ingredients except grapes; mix well. Gently mix in grapes. Oil and flour the bottoms of four 5 X 2-1/2 X 2-1/4-inch loaf pans.
2 Pour one-fourth of batter into each pan. Bake at 350° F for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes.
3 Turn out onto wire rack and cool completely before slicing.
4 Notes:Make ahead, wrap in aluminum foil, freeze and give as gifts during the holidays.
5 Batter may be baked in two 8-1/2 X 4-1/2 X 2-1/2-inch loaf pans. Bake at 350° F for 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool completely per directions above. Each loaf will yield about 16 (1/2-inch) slices.
6 Bread may be tightly wrapped and refrigerated up to one week. For longer storage, wrap in aluminum foil or in freezer-safe plastic bags and freeze.