Cranberry Bread
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 16 servings
Ingredients
- 2cups all-purpose flour
- 1/2teaspoon salt
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1cup sugar
- 1 egg, well beaten
- 2tablespoons melted butter
- 2tablespoons hot water
- 1/2cup orange juice
- 1/4cup grated orange rind
- 1cup fresh or dried cranberries
- 1/2cup chopped nuts
Instructions
- Preheat oven to 325F. Grease a 9-by-5-inch loaf pan or 3 mini loaf pans.
- Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; stir until moistened. Fold in berries and nuts. Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves). Cool; wrap and refrigerate or freeze.
Recipe courtesy of the Wisconsin State Cranberry Growers Association
Nutritional Info *per serving
- Calories 170
- Fat 6g
- Sodium 204mg
- Carbohydrate 30g
- Fiber 1g
- Protein 3g