Cranberry-Orange Bread

One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

Cranberry-Orange Bread

GoldMedalRecipe by GoldMedal

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15 minutes

3 hours 25 minutes

2 loaves (24 slices each)

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Nutrition Info

  • 1 Slice
  • 95
  • 4g
    (Saturated Fat 1g)
  • 15mg
  • 115mg
  • 14g
    (Dietary Fiber 1g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

    Cranberries are also known as "bounceberries" because they bounce once they're ripe.

  • Success

    Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.

Ingredients

  • 3  cups fresh or frozen (thawed and drained) cranberries
  • 1 2/3  cups sugar
  • 2/3  cup vegetable oil
  • 1/2  cup milk
  • 2  teaspoons vanilla
  • 2  teaspoons grated orange or lemon peel
  • 4  eggs
  • 3  cups Gold Medal® all-purpose or whole wheat flour
  • 1/2  cup coarsely chopped nuts
  • 2  teaspoons baking soda
  • 1  teaspoon salt
  • 1/2  teaspoon baking powder

Directions

  1. 1Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
  2. 2Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  3. 3Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Categories: Course, Breads, Quick Breads, Healthy

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