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Orange Cranberry Bread

 

14

Yield

1

loaf

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 cups all-purpose flour
1 cup cranberries
¾ cup sugar
granulated
½ cup walnuts
chopped
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 large eggs
½ cup orange sauce
*
cup milk
¼ cup butter
2 tablespoons apple jelly

Directions

Preheat the oven to 350℉ (180℃).

Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well.

Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Spoon the batter into the prepared mold.

Bake for 1 hour until a wooden pick inserted in the center comes out clean.

Cool the bread in the pan on a wire rack for 10 minutes.

Remove from the pan and cool completely.

Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.

Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar.

Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 75228% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 183mg 8%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 20%
Sugars g
Protein 32g
Vitamin A 10% Vitamin C 8%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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