Cranberry-Orange Bread

2/3 C. Powdered Milk                           1 egg beaten
2 C. warm water                                    1/4 C. veg. oil
3 C. flour                                                2 tsp. finely grated orange peel
1 1/3 C. Sugar                                        3/4 C. dried cranberries, coarsely chopped
1 Tb. baking powder
1/4 tsp. salt
1/4 tsp. baking soda

In a bowl, dissolve powdered milk in warm water, then combine with 2 (two) cups flour, sugar
baking powder, salt, baking soda, egg and oil.  Beat with electric mixer 2 minutes on low.  Add
remaining flour (1 C.) and beat onlow until combined.  With wooden spoon, fold in orange peel
and dried cranberries.  Place dough in "greasted" 4-5 qt. slow cooker.  Cover and cook on
high 2-3 hours.  (Mine took 2 hours, but keep watching so it doesn't burn on the sides).
Makes 10-15 servings.
Serve warm with butter or a cream cheese spread.
Yum