Cranberry Orange Nut Bread
Cranberry Orange Nut Bread recipe
Yield
12 servingsPrep
30 minCook
60 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| 1 |
oranges
grate rind, juice |
*
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 10 | tablespoons |
buttermilk
|
|
| 1 |
eggs
|
*
|
|
| ½ | cup |
nuts
chopped |
|
| 1 | cup |
cranberries
raw, chopped, coarsely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
oranges
grate rind, juice |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.5E+2 | ml |
buttermilk
|
|
| 1 | each |
eggs
|
*
|
| 118 | ml |
nuts
chopped |
|
| 237 | ml |
cranberries
raw, chopped, coarsely ground |
|
Directions
Sift together flour, salt, baking powder, soda and sugar.
Grate rind of the orange, extract the juice, and add 2 tablespoons melted shortening, or salad oil, and buttermilk to make ¾ cup liquid.
Beat egg well, combine with above liquid, and add to the dry ingredients.
Add chopped nuts and raw cranberries, chopped or coarsely ground.
Mix well.
Pour in greased loaf pan.
Bake 325℉ (160℃) for 1 hour.
Store 24 hours in refrigerator before cutting.
