Love cranberries? Then try this recipe. The tangy berries are tucked into orange-flavored quick bread.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Add the egg, orange peel, and juice to the mixing bowl, stirring until just combined. Fold in cranberries and nuts

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  • 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.

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  • 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

198 calories; total fat 9g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 24mg; sodium 175mg; potassiummg; carbohydrates 26g; fiber 1g; sugarg; protein 6g; vitamin aRE; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calciummg; ironmg.

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