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Cranberry-Orange Loaf

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  • Makes: 14 servings
  • Yields: 1 loaf (14 servings)
  • Prep: 30 mins
  • Bake: 1 hr 5 mins to 1 hr 10 mins 350°
  • Cool: 10 mins

Cranberry-Orange Loaf

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.
  2. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries.
  3. Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (Cranberry-Orange Loaf)

    Per serving:
  • 196 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 48 mg chol.,
  • 178 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 15 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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