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 low fat dairy sour cream
1/4 cup low fat 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

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*. Pour one-fourth of batter into each pan.

Bake at 350F for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes. Turn out onto wire rack and cool completely before slicing.

*Batter may be baked in two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Bake at 350F 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.

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.

Makes two (8-inch) or four (5-inch) loaves
Source: California Table Grape Commission