Crazy-About-Cranberry Bread

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Published on Midwest Living (http://www.midwestliving.com)

Crazy-About-Cranberry Bread

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Makes: 16 servings
Oven 1 hr to 1 hr for large loaf or 40 to 50 minutes for small loaves

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter or margarine
1 beaten egg
1 teaspoon finely shredded orange peel
2/3 cup orange juice
1 1/2 cups fresh cranberries, halved
1 cup coarsely chopped nuts

Directions

Lightly grease a 9x5x3-inch loaf pan, two 7 1/2x3-1/2x2-inch loaf pans or three 5-3/4x3x2-inch mini loaf pans.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda. Cut in butter or margarine until the mixture is crumbly.
Add the egg, orange peel, and juice to the mixing bowl, stirring until just combined. Fold in cranberries and nuts
Turn mixture into pan(s). Bake in a 350 degree F oven for 1 hour to 1 hour and 10 minutes for the large loaf or 40 to 50 minutes for the small loaves or until a toothpick inserted in center comes out clean.
Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s) and cool completely on wire rack. Wrap in plastic wrap. The bread is best if eaten the day after baking. Or store in the refrigerator for up to 3 days.

Nutrition Facts

(Crazy-About-Cranberry Bread)

Servings Per Recipe 16, Fat, total (g) 9, chol. (mg) 24, pro. (g) 6, sodium (mg) 175, carb. (g) 26, cal. (kcal) 198, fiber (g) 1

Source URL (retrieved on May 24, 2013): http://www.midwestliving.com/recipe/quickbreads/crazy-about-cranberry-bread/

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