Cranberry-Orange Bread Recipe

Name: Cranberry-Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium oranges; 1 beaten egg; 2 Tbsp. cooking oil; 2 c. all-purpose flour; 3/4 c. granulated sugar; 1 1/2 tsp. baking powder; 1 tsp. salt; 1/2 tsp. baking soda; 1 c. chopped cranberries; 1/2 c. chopped walnuts; 1 c. sifted powdered sugar

Servings: persons

3 medium oranges
1 beaten egg
2 Tbsp. cooking oil
2 c. all-purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. chopped cranberries
1/2 c. chopped walnuts
1 c. sifted powdered sugar

1
Finely shred peel from 1 orange; reserve peel.
2
Squeeze juice from all oranges.
3
Measure 3/4 cup of juice; reserve remaining juice.
4
In a mixing bowl, combine the 3/4 cup orange juice, 1 teaspoon of the shredded peel, egg and oil.
5
In another bowl, stir together all dry ingredients.
6
Add orange juice mixture to dry ingredients; stir just until moistened.
7
Fold in cranberries and walnuts.
8
Turn batter into lightly greased 8 x 4 x 2-inch loaf pan. Bake in a 350u00b0 oven for 50 to 60 minutes or until a toothpick inserted near center comes out clean.
9
Cool thoroughly on wire rack.

1171

kcal

Calories

Fat

209

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: 3 medium oranges, 1 beaten egg, 2 Tbsp. cooking oil, 2 c. all-purpose flour, and more.

Yes, Cranberry-Orange 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-Orange Bread

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