Cranberry-Orange Bread

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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