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Tart Cranberry Orange Bread Recipe

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“I’ve collected recipes for years,” explains Janet Singleton in Bellevue, Ohio. “This tart and tasty quick bread has always been a favorite with friends and family.” TIP: FREEZE EXTRA LOAVES TO KEEP ON HAND OR WRAP IN COLORED CELLOPHANE AND RAFFIA FOR PERFECT FALL HOSTESS GIFTS!

This recipe is:

Diabetic Friendly

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Tart Cranberry Orange Bread Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 8 Servings

15 25 40

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
1/4 cup butter, melted
2/3 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months. Yield: 4 mini loaves.

Nutritional Facts 1/2 loaf equals 228 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 278 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Cranberry Orange Bread in Cooking for 2 Fall 2006, p48

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Tart Cranberry Orange Bread

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Reviewed on Oct. 02, 2008 by debbiehodgson

Every year my mom, my daughters and I get together and make this bread for Holiday gifts - none of it ever goes to waste! I have also made this recipe as muffins and mini loafs, just adjusting the baking time. One of the best quick bread recipes I have found.

Reviewed on Dec. 29, 2007 by greenlife

I made this two different ways and we liked both. I followed the recipe but I only had dried cranberries, so I soaked them in the warmed orange juice & they worked out well. The second time I used white whole wheat flour and I used pecans. I also put it all into one loaf pan and baked it an extra 10 minutes. It was pleasing to the eye as well as the palate. Both loaves were gone in no time!