Cranberry Nut Bread Ii Recipe

Name: Cranberry Nut Bread Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup butter; 1 egg; 3/4 cup orange juice; 1 tablespoon grated orange zest; 1 1/2 cups fresh or frozen cranberries; 1/2 cup chopped walnuts

Servings: persons

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
3
In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
4
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

670

kcal

Calories

Fat

105

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 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup white sugar, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Cranberry Nut Bread Ii 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 Nut Bread Ii

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