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Tart Cranberry Quick Bread

Tart Cranberry Quick Bread
My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. —Karen Czechowicz, Ocala, Florida
12 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup orange juice
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1-1/2 cups fresh or frozen cranberries, halved

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl,
  • whisk the egg, orange juice, butter and water. Stir into dry
  • ingredients just until moistened. Fold in cranberries.
  • Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray and
  • sprinkled with flour. Bake at 350° for 45-50 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pan to a wire rack.
  • Yield: 1 loaf (12 slices).
Nutrition Facts: 1 slice equals 138 calories,
© Taste of Home 2013

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Tart Cranberry Quick Bread (continued)

Nutrition Facts: 2 g fat (1 g saturated fat), 23 mg cholesterol, 129 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 2 starch.
© Taste of Home 2013