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Orange Cranberry Bread Recipe
|Fresh cranberries||6 Ounce (1 1/2 Cups Or 185 Grams)|
|Grated orange zest||2 Tablespoon (Of 1 Orange)|
|Sugar||8 Ounce (250 Grams Or 1 Cup)|
|All purpose flour||7 1⁄2 Ounce (1 1/2 Cups Or 235 Grams)|
|Yellow cornmeal||2 1⁄2 Ounce (1/2 Cup Or 75 Grams)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon (Bicarbonate Of Soda)|
|Unsalted butter||3 Tablespoon (At Room Temperature)|
|Egg||1 , lightly beaten|
|Fresh orange juice||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Water||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
Calories 620 Calories from Fat 102
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 77.1 mg
Sodium 588.6 mg24.5%
Total Carbohydrates 122 g40.8%
Dietary Fiber 5.4 g21.7%
Sugars 61.4 g
Protein 9 g17.3%
Vitamin A 8.2% Vitamin C 33.8%
Calcium 17.2% Iron 20.6%
*Based on a 2000 Calorie diet
Position a rack in the middle of the oven.
Butter an 8 1/2-by-4 1/2-by-2 1/2-inch (21-by-11-by-6-cm) loaf pan.
Sort the cranberries and discard any soft ones.
Coarsely chop them and place in a small saucepan over low heat.
Add the orange zest and 1/2 cup (4 oz / 125 g) of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar.
Set aside to cool.
In a bowl stir together the flour, commeal, salt, baking powder and baking soda.
In a separate bowl combine the butter and the remaining 1/2 cup (4 oz / 125 g) sugar.
Beat until light and fluffy, about 3 minutes.
Beat in the egg.
Stir in half of the flour mixture, and then the orange juice and water.
Stir in the remaining flour mixture and then the cooled cranberry mixture.
Do not overmix.
Spoon the batter into the prepared loaf pan.
Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
Remove from the oven and let rest for 5 minutes.
Turn out onto a wire rack and let cool.
Slice and serve.