One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!
Cranberry-Orange Bread
- Prep Time 15 min
- Total 3 hr 25 min
- Servings 48
- Ingredients 12
Ingredients
- 3 cups fresh or frozen (thawed and drained) cranberries
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 teaspoons grated orange or lemon peel
- 4 eggs
- 3 cups Gold Medal™ all-purpose or whole wheat flour
- 1/2 cup coarsely chopped nuts
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Make With
Gold Medal Flour
Instructions
-
Step1Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
-
Step2Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
-
Step3Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition
95
Calories
4 g
Total Fat
2 g
Protein
14 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 95
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 115 mg
- Potassium
- 25 mg
- Total Carbohydrate
- 14 g
- Dietary Fiber
- 1 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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