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Orange-Cranberry Nut Bread

Orange-Cranberry Nut Bread
—Marilyn Ellis, Canyon Lake, Pennsylvania
16 ServingsPrep: 10 min. Bakw: 1 hour + cooling

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.
Nutrition Facts: 1 serving (1 slice) equals 157 calories,
© Taste of Home 2012

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Orange-Cranberry Nut Bread (continued)

Nutrition Facts: 4 g fat (1 g saturated fat), 17 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2012