Cranberry-orange bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour* |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Margarine or butter, softened |
| 1 | tablespoon | Grated orange peel |
| ¾ | cup | Orange juice |
| 1 | Egg | |
| 1 | cup | Fresh or frozen cranberries, chopped |
| ½ | cup | Chopped nuts |
Directions
Heat oven to 350F. Grease bottom only of loaf pan, 8½ x 4 ½ x 2 ½ 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 ¼ 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 ⅛ ts.
Source: Betty Crocker's Cookbook, 6th Edition