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Cranberry Bread Recipe
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Melted butter||4 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Rose water||1 Teaspoon|
|Cranberries||1 1⁄4 Cup (20 tbs), halved|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
Serving size: Complete recipe
Calories 3438 Calories from Fat 1041
% Daily Value*
Total Fat 121 g185.5%
Saturated Fat 44.4 g221.9%
Trans Fat 0 g
Cholesterol 580.2 mg
Sodium 3971.9 mg165.5%
Total Carbohydrates 530 g176.7%
Dietary Fiber 21.5 g85.9%
Sugars 224 g
Protein 73 g145.8%
Vitamin A 47.4% Vitamin C 32.1%
Calcium 89.9% Iron 124.7%
*Based on a 2000 Calorie diet
1 Sift together flour,baking soda,baking powder and salt.
2 In a large mixing bowl beat the eggs and sugar until well blended.Stir in the butter,milk and rosewater.
3 Stir in the flour until it is just moistened, then stir in the cranberries and walnuts and blend together.Do not overwork the dough
4 Put the batter in two 10-by-4-by-5-inch loaf pans and bake in a preheated oven at 350 degrees farenheit for 55-60 minutes, or until the center springs back when pressed lightly.
5 The top of the loaves will crack, but this is customary with most baking-powder breads.
6 Cool the loaves on a rack, then wrap in plastic wrap or foil, or seal them in a plastic bag.Let stand overnight or a full day before cutting.
7 Serve as desired.