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Cranberry Orange Tea Bread Recipe
|Sugar||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Double acting baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Grated orange rind||1 Tablespoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Fresh cranberries||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 2749 Calories from Fat 832
% Daily Value*
Total Fat 92 g142%
Saturated Fat 37.5 g187.7%
Trans Fat 0 g
Cholesterol 333.5 mg
Sodium 3555 mg148.1%
Total Carbohydrates 442 g147.4%
Dietary Fiber 18.9 g75.6%
Sugars 223.5 g
Protein 50 g99.8%
Vitamin A 43.3% Vitamin C 213.4%
Calcium 78.9% Iron 78.7%
*Based on a 2000 Calorie diet
Cut in butter with a pastry blender or two knives to make very fine crumbs.
Combine orange juice and egg; add all at once and stir to moisten.
Fold in orange rind, nuts and cranberries.
Avoid over mixing.
Spread in a greased 9" x 5" loaf pan; flatten the center slightly.
Bake in a moderate oven, 350 degrees F, about 1 hour until loaf is browned and a skewer inserted at the center comes out dry.
Cool thoroughly on a rack before slicing.