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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Orange Loaf

Makes: 14 servings Yield: 1 loaf (14 servings)
Prep 30 mins Bake 350°1 hr 5 mins to 1 hr 10 mins Cool 10 mins Stand  Overnight
Cranberry-Orange Loaf
Ingredients
  • 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
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)
  • Servings Per Recipe 14,
  • cal. (kcal) 196,
  • Fat, total (g) 8,
  • chol. (mg) 48,
  • sat. fat (g) 5,
  • carb. (g) 29,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 15,
  • pro. (g) 3,
  • vit. A (IU) 243,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 178,
  • Potassium (mg) 49,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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