Cranberry-orange bread

Cranberry-orange bread

Ingredients/Components

• sugar - 3/4 c
• salt - 3/4 tsp
• chopped nuts - 1/2 c
• baking powder
• baking soda - 1/2 tsp
• egg - 1 item
• margarine or butter, softened - 1/4 c
• grated orange peel - 1 Tbsp
• orange juice - 3/4 c
• fresh or frozen cranberries, chopped - 1 c
• all-purpose flour * - 2 c

How to make cranberry-orange bread:

*If using self-rising flour, omit baking powder and salt. Decrease baking soda to 1/4 teaspoon.

Heat oven to 350°. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inches. Mix flour, sugar, baking powder, salt and baking soda; stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan. Bake until wooden pick inserted in the center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 65 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. One loaf (24 slices); 105 calories per slice.

Recipe categories: Breads, Lunch/snacks, Quick breads.