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Michigan Orange Cranberry Bread Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Margarine/Butter||4 Tablespoon, melted|
|Cranberries||2 Cup (32 tbs), coarsely chopped|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
Serving size: Complete recipe
Calories 3171 Calories from Fat 958
% Daily Value*
Total Fat 111 g170.3%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2611.2 mg108.8%
Total Carbohydrates 502 g167.4%
Dietary Fiber 28.4 g113.6%
Sugars 230.6 g
Protein 59 g117.4%
Vitamin A 64.6% Vitamin C 200.5%
Calcium 101.8% Iron 113.3%
*Based on a 2000 Calorie diet
Grease 9" by 5" metal loaf pan.
Grate peel from orange and squeeze 1/2 cup juice.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In small bowl, with wire whisk or fork, beat eggs, margarine or butter, orange peel, and juice.
With spoon, stir egg mixture into flour mixture until batter is just blended (batter will be stiff).
Fold in cranberries, and walnuts if using.
Spoon batter into loaf pan.
Bake 55 to 60 minutes or until toothpick inserted in center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.