Cranberry Nut Bread I63 Reviews
“A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.” - by LOUGRAY
Original recipe yields 1 -9x5 inch loaf
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
- Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
Amount Per Serving (12 total)
- 199 cal
- 6.3 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want to add..." See more the dry ingredients to the liquid and only stir enough to mix things together and then stop. It is better to err on the side of not enough stirring then too much. "Just till combined" means just that. I put powdered sugar on one loaf and drizzled icing on the other. Both made nice additions to my brunch luncheon. Thanks Karin."
"The first time I made this it turned out great. I took it to the office and it was gone in no time. The second time, I overground the cranberries and walnuts, and the bread ended up falling apart and ..." See moretasting drier. Chop the cranberries and walnuts just a bit for the best taste."
"Have been making this one for two years, and gets rave reviews every time I serve it! The grated orange peel is important, and I love the fact that it's lower in fat than a lot of quick breads. Drie..." See mored craisins are not the same as fresh ... I buy extra bags of fresh cranberries in the fall and just toss them in the freezer as is so I can make this bread year round. A belated thanks for sharing this recipe!"
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