Cranberry-orange bread

Yield: 1 Loaf

Measure 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

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

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