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Tart Cranberry Quick Bread Recipe
Tart Cranberry Quick Bread Recipe photo by Taste of Home

Tart Cranberry Quick Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

1 slice equals 138 calories, 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.

Directions

  1. Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Tart Cranberry Quick Bread in Healthy Cooking December/January 2013, p9

Nutritional Facts

1 slice equals 138 calories, 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.

Reviews for Tart Cranberry Quick Bread

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 13, 2013

I made these for family for Christmas. I love cranberry bread and this recipe was perfect.

MY REVIEW
Reviewed Dec. 24, 2012

So easy and tasty. I made two loaves with cranberries and then substituted blueberries for the third loaf.

MY REVIEW
Reviewed Nov. 25, 2012

I sat down to read my Healthy Cooking yesterday while watching college football. I saw this recipe and remembered I had about 2 cups of cranberries leftover that I hadn't used with our Thanksgiving cranberry salad. So, my son and I baked two loaves of this bread. We had one with supper last night, and I gave the other way to some relatives we met for breakfast this morning. I will be making several of these for holiday gifts. I like that it is tart and not to sweet. Great recipe!

MY REVIEW
Reviewed Nov. 24, 2012

This bread was super easy to make and my family and friends raved about it! They thought for sure I had bought it from a bakery. I will be making this again and again!

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