Cranberry-Orange Bread Recipe

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Cranberry-Orange Bread Ingredients

2 cup all-purpose flour*
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 cup margarine or butter, softened
1 tbsp grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, choppe, d
1/2 cup chopped nuts

A Recipe for
Cranberry-Orange Bread

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Cranberry-Orange Bread Recipe
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This is a recipe for Cranberry-Orange Bread from the recipe cookbook of Recipes-to-go (Bread)

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Cranberry-Orange Bread

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Cranberry-Orange Bread Directions

Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2
1/2 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. 1 loaf (24 slices);105
calories per slice.

*If using self rising flour, omit baking powder and salt. Decrease
baking soda to 1/8 ts.

Source: Betty Crocker's Cookbook, 6th Edition

Serves: 1

Cranberry-Orange Bread Recipe brought to you by Recipes To-Go

Cranberry-Orange Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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