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Orange Scented Cranberry Bread Recipe
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon (Without Aluminum Salts)|
|Baking soda||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Honey||1 Cup (16 tbs)|
|Almond oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Cranberries||1 Cup (16 tbs)|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Grated orange peel||2 Tablespoon (Mixed With 1 Tablespoon Freshly Grated Lemon Peel)|
|Plain yogurt||2 Tablespoon|
Serving size: Complete recipe
Calories 3505 Calories from Fat 1524
% Daily Value*
Total Fat 176 g271.4%
Saturated Fat 17.8 g88.8%
Trans Fat 0 g
Cholesterol 426.9 mg
Sodium 2339.9 mg97.5%
Total Carbohydrates 487 g162.2%
Dietary Fiber 43.3 g173.2%
Sugars 329 g
Protein 43 g85.6%
Vitamin A 15.6% Vitamin C 102%
Calcium 115.5% Iron 80.6%
*Based on a 2000 Calorie diet
Grease 9 x 5-inch loaf pan.
Combine flour, baking powder, soda, cinnamon and nutmeg in medium bowl.
Combine honey and oil in small saucepan and warm over low heat.
Transfer honey mixture to another medium bowl.
Add eggs and mix well.
Add to dry ingredients and stir just until moistened; do not overmix.
Fold in cranberries, nuts, raisins, peel and yogurt.
Pour into prepared pan.
Bake until tester inserted in center comes out clean, about 65 minutes.
Turn loaf out onto wire rack and let cool slightly.