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Popular in Food

Cranberry-Orange Loaf

Filled with dried figs or apricots, pistachios, and cranberries, this loaf is a Christmas recipe favorite.

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  • Makes: 14 servings
  • Yields: 1 loaf (14 servings)
  • Prep: 30 mins
  • Bake: 1 hr 5 mins 350°F
  • Stand: overnight

Cranberry-Orange Loaf



  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, nuts, and figs and/or apricots.
  3. Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden 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. If desired, serve with Orange Butter. Makes 1 loaf (14 servings).

Orange Butter



  1. In a small bowl, stir together butter, powdered sugar, and orange peel until combined. Makes about 1/3 cup.

Nutrition Facts (Cranberry-Orange Loaf)

    Per serving:
  • 245 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 48 mg chol.,
  • 179 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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