Cranberry-Orange Bread

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

  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 48

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

  • 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
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
15 mg
15 %;
Sodium
115 mg
115 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.