Cranberry-Orange Bread

Cranberry-Orange Bread

One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

Prep Time

15

Minutes

Total Time

3:25

Hrs:Mins

Makes

2

loaves

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
  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. 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.
Makes 2 loaves (24 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Cranberries are also known as "bounceberries" because they bounce once they're ripe.
Success
Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 95
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 115 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.