Makes: 15 Servings

Enjoy this bread for breakfast, lunch, or dinner. Use fresh cranberries when in season for a burst of flavor.

Ingredients

• 2 cup flour*
• 2/3 cup sugar
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 2 teaspoon grated orange peel
• 3/4 cup orange juice
• 4 tablespoon butter, melted (or margarine) (1/4 cup)
• 1 egg (or 2 egg whites) (medium)
• 1 cup chopped cranberries
• 1/3 cup chopped walnuts
• 1/3 powdered sugar (1/3 cup, optional, for glaze)
• 1 water (1 teaspoon, optional, for glaze)

Directions

1. Preheat oven to 350°F. Mix flour, sugar, baking powder and baking soda in a large bowl.
2. Grate orange peeling, then squeeze juice from orange. Add additional orange juice to make 3/4 cup.
3. In a separate bowl, blend orange juice, butter, egg, and grated orange peel; add to flour mixture, stirring until just blended. Mix in cranberries and walnuts.
4. Pour batter into a 9- by 5-inch loaf pan, greased on bottom only.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove and cool completely on wire rack.
6. Optional: to make glaze, mix powdered sugar and water; add water as needed to make thin glaze. Drizzle over cooled loaf.

Notes

*You can substitute 1/2 to 1 cup of the flour with whole wheat flour.

All-purpose flour used for nutrition analysis and costing purposes.

Source: North Dakota State University Extension Service

Nutrition Information

Serving Size: 1 slice, 1/15 of recipe (58g)

N/A - data is not available