Orange Cranberry Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
| ⅓ | cup |
milk
|
|
| ¼ | cup |
butter
|
|
| 2 | tablespoons |
apple jelly
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
cranberries
|
|
| 177 | ml |
sugar
granulated |
|
| 118 | ml |
walnuts
chopped |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
orange sauce
|
* |
| 79 | ml |
milk
|
|
| 59 | ml |
butter
|
|
| 3E+1 | 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.
