Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. all-purpose flour; 2 c. sugar; 3 tsp. baking powder; 2 tsp. salt; 1 tsp. baking soda; 1 stick margarine, softened; 4 egg whites; 1 tsp. grated orange peel (optional); 1 1/2 c. orange juice; 1 pkg. fresh or frozen cranberries, washed and chopped

Servings: persons

4 c. all-purpose flour
2 c. sugar
3 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 stick margarine, softened
4 egg whites
1 tsp. grated orange peel (optional)
1 1/2 c. orange juice
1 pkg. fresh or frozen cranberries, washed and chopped

1
Sift all dry ingredients in a large bowl.
2
Cut in margarine until mixture is crumbly.
3
Add egg whites, orange peel and orange juice all at once.
4
Stir just until mixture is evenly moist.
5
Fold in cranberries.
6
Spoon evenly into two greased 9 x 5 x 3-inch loaf pans.
7
Bake at 350u00b0 for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean.
8
Cool for 10 minutes.
9
Remove from pans.
10
Cool on a wire rack.

1527

kcal

Calories

Fat

316

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. all-purpose flour, 2 c. sugar, 3 tsp. baking powder, 2 tsp. salt, and more.

Yes, Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bread

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