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Holiday Cranberry Bread Recipe
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|White sugar||1 Cup (16 tbs)|
|Orange||1 , juiced and grated rind|
|Boiling water||1 Cup (16 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Cranberries slices||1 Cup (16 tbs) (Raw Ones)|
Serving size: Complete recipe
Calories 2812 Calories from Fat 830
% Daily Value*
Total Fat 98 g150.2%
Saturated Fat 23.5 g117.7%
Trans Fat 0 g
Cholesterol 276 mg92%
Sodium 2342 mg97.6%
Total Carbohydrates 454 g151.4%
Dietary Fiber 28.3 g113.3%
Sugars 227.7 g
Protein 50 g99.3%
Vitamin A 30.3% Vitamin C 174.6%
Calcium 81.9% Iron 94.7%
*Based on a 2000 Calorie diet
Cream butter, add sugar and cream well together.
Beat egg and add to butter and sugar mixture.
Add boiling water to orange juice to make 3/4 cup liquid.
Add sifted dry ingredients alternately with the liquid to the creamed mixture.
Add grated orange rind, walnuts and cranberries, combine evenly and place mixture in a greased loaf pan.
Let rise 20 minutes, then bake at 325F 50 to 60 minutes.
Before cranber ries go off the market in the spring, I get one pound and make four loaves of this bread.
After baking, I cut them in halves, wrap in waxed paper and store in home freezer.