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Orange - Cranberry Bread

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Submitted by marek

YIELD

1 loaf

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 ½ 355
CUPS ML CRANBERRIES
fresh
1 1
EACH EACH ORANGES
grated zest
1 ½ 355
½ 118
CUP ML CORNMEAL
yellow
½ 2.5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
3 45
TABLESPOONS ML BUTTER
room temperature

Directions

Preheat oven to 325F degrees.

Position a rack in the middle of the oven.

Butter an 8 ½×4 ½×2½-inch loaf pan.

Sort the cranberries and discard any soft ones.

Coarsely chop them and place in a small saucepan over low heat.

Add the orange zest and ½ cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar.

Set aside to cool.

In a bowl stir together the flour, cornmeal, salt, baking powder and baking soda.

Set aside.

In a separate bowl combine the butter and the remaining ½ cup sugar.

Beat until light and fluffy, about 3 minutes.

Beat in the egg. Stir in half of the flour mixture, and then the orange juice and water.

Stir in the remaining flour mixture and then the cooled cranberry mixture.

Do not overmix.

spoon the batter into the prepared loaf pan.

Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes.

Remove from the oven and let rest for 5 minutes.

Turn out onto a wire rack and let cool.

Slice and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 335 26% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 431mg 18%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 38%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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