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Orange Cranberry Bread

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Submitted by tlynn21

YIELD

1 loaf

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
1 237
CUP ML CRANBERRIES
¾ 177
CUP ML SUGAR
granulated
½ 118
CUP ML WALNUTS
chopped
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 1
LARGE LARGE EGGS
½ 118
CUP ML ORANGE SAUCE *
79
CUP ML MILK
¼ 59
CUP ML BUTTER
2 3E+1
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 752 28% 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?
Trans-fat Free, Good source of fiber
 

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