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Tart Cranberry Orange Bread

 Tart Cranberry Orange Bread
“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!
8 ServingsPrep: 15 min. Bake: 25 min. + cooling

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,

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Tart Cranberry Orange Bread (continued)

Nutritional Facts: 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.