Holiday Cranberry Orange Bread Recipe
Summary
Ingredients
| Cranberries | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| 1/4 c. instant mashed potato granules | ||
| Baking powder | 2 Teaspoon | |
| Soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Water | 1/2 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Orange peel | 1 Tablespoon, grated | |
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
Cut the cranberries in halves.
Sift the flour, sugar, potato granules, baking powder, soda and salt together into a bowl.
Combine the eggs, water, orange juice, butter and orange peel.
Add to the flour mixture and beat just until blended.
Fold in the pecans and cranberries and pour into a greased 9 x 5 x 3-inch loaf pan.
Bake in 350-degree oven for 1 hour to 1 hour and 10 minutes.
Garnish with whole almonds, if desired.
Sift the flour, sugar, potato granules, baking powder, soda and salt together into a bowl.
Combine the eggs, water, orange juice, butter and orange peel.
Add to the flour mixture and beat just until blended.
Fold in the pecans and cranberries and pour into a greased 9 x 5 x 3-inch loaf pan.
Bake in 350-degree oven for 1 hour to 1 hour and 10 minutes.
Garnish with whole almonds, if desired.
Chef
