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Cranberry Nut Bread Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Orange peel||1 Teaspoon, finely shredded|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Tablespoon|
|Chopped cranberries||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Almonds||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 3037 Calories from Fat 1095
% Daily Value*
Total Fat 126 g193.4%
Saturated Fat 63.1 g315.3%
Trans Fat 0 g
Cholesterol 460.9 mg
Sodium 3244.4 mg135.2%
Total Carbohydrates 434 g144.8%
Dietary Fiber 18.6 g74.4%
Sugars 173.9 g
Protein 54 g107.2%
Vitamin A 70.6% Vitamin C 165.7%
Calcium 145.1% Iron 108.4%
*Based on a 2000 Calorie diet
Beat in egg and orange peel.
Stir together flour, baking powder, and salt.
Combine cranberries, orange juice, and milk.
Add alternately with dry ingredients to creamed mixture, mixing after each addition.
Fold in nuts.
Bake in 350°F oven in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan about 60 minutes or bake in 2 greased 7 1/2 x 3 1/2 x 2 inch loaf pans for 45 to 50 minutes.
Cool in pans for 10 minutes; remove from pans.
Cool on wire rack.