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Cranberry Raisin Nut Bread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Packed light brown sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Cranberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2558 Calories from Fat 831
% Daily Value*
Total Fat 96 g148.2%
Saturated Fat 34 g169.9%
Trans Fat 0 g
Cholesterol 536.7 mg
Sodium 1506.1 mg62.8%
Total Carbohydrates 399 g133.1%
Dietary Fiber 22.3 g89.4%
Sugars 217.2 g
Protein 47 g93.4%
Vitamin A 39.1% Vitamin C 64.1%
Calcium 98.2% Iron 83.6%
*Based on a 2000 Calorie diet
Grease 8 1/2X4 1/2-inch loaf pan.
Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl.
Stir in cranberries, raisins, pecans and orange peel.
Mix eggs, milk, melted butter and vanilla in small bowl until combined; stir into flour mixture just until moistened.
Spoon into prepared pan.
Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan and cool completely on wire rack.
Store tightly wrapped in plastic wrap at room temperature.