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Orange-Cranberry Nut Bread Recipe

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—Marilyn Ellis, Canyon Lake, Pennsylvania

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Orange-Cranberry Nut Bread Recipe

Prep: 10 min. Bakw: 1 hour + cooling

Yield: 16 Servings

10 60 70

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice
1 egg, lightly beaten
2 tablespoons hot water
2 tablespoons melted butter
8 ounces fresh cranberries, cut in half
1/2 cup whole pecans
4 teaspoons grated orange peel

Directions

In a large bowl, combine all the dry ingredients. Whisk the orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in the cranberries, nuts and orange peel.
Bake in a greased 9-in. x 5-in. loaf pan at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack. Yield: 1 loaf (16 slices).

Editor's Note: Recipe doubles well.

Nutritional Facts 1 serving (1 slice) equals 157 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cranberry Nut Bread in Country Woman September/October 1992, p36

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Orange-Cranberry Nut Bread

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Reviewed on Dec. 20, 2011 by MBilllman

This recipe also makes 1 dozen muffins. Bake at 400 degrees for 15 minutes.

Reviewed on Dec. 02, 2011 by greener43n

If you like cranberry and citris, you will love it. I was given cranberry bread for my Thanksgiving dinner project. This sounded like the one my mom always made. I made it and was nervous because I am not a baker. It came out wonderful, the bread basket on Thanksgiving was empty, and everybody wanted it for breakfast the next day! It is easy, will make a great gift, and trust me your bread basket will be empty to!!