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Cranberry Nut Bread Recipe
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Dry egg replacer||1 1⁄2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon (At Room Temperature)|
|Fresh whole cranberries||1 Cup (16 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2505 Calories from Fat 596
% Daily Value*
Total Fat 70 g107.6%
Saturated Fat 19.7 g98.3%
Trans Fat 0 g
Cholesterol 64.7 mg
Sodium 3928 mg163.7%
Total Carbohydrates 448 g149.4%
Dietary Fiber 25.9 g103.6%
Sugars 223.2 g
Protein 38 g76.2%
Vitamin A 26.1% Vitamin C 214.5%
Calcium 71.4% Iron 84.2%
*Based on a 2000 Calorie diet
Combine flours, sugar, baking powder, baking soda, dry egg replacer and salt in a medium-sized bowl. Stir to mix well.
Add orange rind, orange juice and butter. Mix thoroughly.
Fold in cranberries and pecans or walnuts. Batter will be thick.
Turn into a buttered 9 x 5-inch loaf pan. Bake for about 1 hour. Let cool 10 minutes in pan, then remove from pan and place on a wire rack. Let cool completely before slicing.