Cranberry Orange Bread
Yield
1 loafPrep
10 minCook
12 minReady
32 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
cranberries
fresh or thawed, cut into quarters |
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
coconut
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
cranberries
fresh or thawed, cut into quarters |
|
| 15 | ml |
orange zest
grated |
|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
coconut
optional |
*
|
Directions
Beat egg with fork in large bowl; stir in milk, vegetable oil, cranberries, and orange peel.
Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
Spread batter in loaf pan lined on bottom with wax paper.
Shield ends of loaf pan with 2 inch wide strips of foil, covering 1 inch of batter and molding remainder around handles of loaf pan.
Place loaf pan in oven.
Microwave at 50% (medium) 9 minutes.
Increase power to high; microwave 2 to 4 minutes or until wooden pick inserted in center comes out clean.
Remove foil after 2 minutes.
If desired, sprinkle with coconut after removing foil.
Let stand 10 minutes.
Loosen edges with spatula; remove loaf from pan.
Cool completely.
One loaf.
