Cranberry-Orange Bread

Cranberry-Orange Bread

  • 15 Minutes Prep3 Hours 25 Minutes Total
  • 48 Servings
  • 95 Calories per Serving
One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

Ingredient List

  • 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

Preparation

  1. Move 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.
  2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  3. Bake 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.

Tips

  • Cranberries are also known as "bounceberries" because they bounce once they're ripe.
  • Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.

Nutrition Information

Daily Values (Amount per serving)

Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%, Vitamin D 0%, Folic Acid 0%

Other Nutrients (Amount per serving)

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, Starch 1 , Fat 1/2