Cranberry Bread
A delicious bread I have made for years at Thanksgiving and Christmas time
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon salt
- 1 cup sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup water
- 2 cups flour
- 1 cup walnuts chopped
- 2 tablespoons grated orange rind
- 1/3 cup orange juice
- 1 egg well beaten
- 2 tablespoons oil or melted shortening
- 1 cup cranberries, fresh or frozen halved (if frozen, do not thaw before halving)
- Carbohydrate 26.2313315553228 g
- Cholesterol 16.2683333333333 mg
- Fat 18.2759106854888 g
- Fiber 0.916120029779499 g
- Protein 2.54156377995316 g
- Saturated Fat 4.64030993453132 g
- Serving Size 1 1 Slice (78g)
- Sodium 1808.02817595214 mg
- Sugar 25.3152115255433 g
- Trans Fat 1.22283746773178 g
- Calories 264 calories
1. Sift together flour, sugar, baking powder, baking soda and salt into large bowl. 2. Combine orange rind, orange juice, water, egg and oil in another bowl. 3. Add liquid all at once to dry ingredients. Stir just until thoroughly moistened. 4. Stir in cranberries and nuts. Turn into a well greased 9 x 5 x 3 loaf pan. 5. Bake at 350(F) degrees about 1 hour or until bread tests done (test with a toothpick or cake tester in the center. It should come out clean.) 6. Let cool in pan for about 10 minutes. Run a knife blade around the edges, and turn pan over onto a cooling rack. The bread should come out nicely, and turn it right side up so it will cool. 7. When totally cool, wrap in aluminum foil.
