Cranberry-Nut Bread
Yield
18 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
oranges
grated peel only |
|
| 6 | tablespoons |
butter
cut into 1" pieces |
|
| 2 | large |
eggs
|
|
| 1 | each |
oranges
juice only |
|
| 1 ¼ | cups |
cranberries
fresh, chopped |
|
| 1 | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 6.3 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
oranges
grated peel only |
|
| 9E+1 | ml |
butter
cut into 1" pieces |
|
| 2 | large |
eggs
|
|
| 1 | each |
oranges
juice only |
|
| 296 | ml |
cranberries
fresh, chopped |
|
| 237 | ml |
walnuts
or pecans, chopped |
|
Directions
PREHEAT OVEN TO 350℉ (180℃).
Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins.
Mix together the flour, baking soda and salt.
Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and ½ cup of the orange juice.
Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined.
Pour into the pan or cups.
Bake 1 hour for the loaf and 30 minutes for the muffins.
Remove from oven and let cool.
