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Cranberry Nut Bread Recipe
|Coarsely chopped cranberries||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Cold butter||2 Tablespoon, cut into small pieces|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2895 Calories from Fat 970
% Daily Value*
Total Fat 114 g175.9%
Saturated Fat 24.4 g122.2%
Trans Fat 0 g
Cholesterol 276 mg
Sodium 2495.3 mg104%
Total Carbohydrates 443 g147.7%
Dietary Fiber 27.5 g110%
Sugars 225.2 g
Protein 44 g88.9%
Vitamin A 29.9% Vitamin C 150.2%
Calcium 78.5% Iron 93%
*Based on a 2000 Calorie diet
Lightly butter a 9 by 5 inch loaf pan.
Scrape the colored rind from the orange and toss it with the cranberries.
Squeeze the juice into a measuring cup and add enough water to make 3/4 cup.
Beat the egg and add it to the juice.
Stir together the flour, salt, baking powder, baking soda and sugar in a large bowl.
Cut the butter into the dry ingredients, mixing with your fingertips or 2 knives until crumbly.
Pour the juice into the dry ingredients and stir just to combine.
Gently fold in the cranberries and nuts.
Turn the batter into the prepared pan.
Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let the loaf cool for 10 minutes in the pan set on a wire rack and then turn the loaf out onto the rack to cool completely.