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    738

Cranberry-Orange Bread

 33 Ratings
16 Comments
  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 48
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    738

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

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

Directions

  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
95
Calories from Fat
35
% Daily Value
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
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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