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Cranberry-Orange Loaf

Makes: 14 servings Yield: 1 loaf (14 servings)
Prep 30 mins Bake 350°F1 hr 5 mins Stand  overnight
Cranberry-Orange Loaf
  • 2  cups  all-purpose flour
  • 1  cup  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  finely shredded orange peel
  • 2  eggs
  • 1/2  cup  milk
  • 1/2  cup  butter, melted
  • 3/4  cup  coarsely chopped cranberries
  • 3/4  cup  chopped pistachios or walnuts, toasted
  • 1/2  cup  chopped dried figs and/or dried apricots
  •  Orange Butter (see recipe below) (optional)

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

Yield: about 1/3 cup
  • 1/3  cup  butter, softened
  • 1  tablespoon  powdered sugar
  • 1  teaspoon  finely shredded orange peel

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)
  • Servings Per Recipe 14,
  • cal. (kcal) 245,
  • Fat, total (g) 11,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • sodium (mg) 179,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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