Sunny Cranberry Nut Bread Recipe

Name: Sunny Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups flour; 1 cup sugar; 1 Tbsp. CALUMET Baking Powder; 1/4 tsp. salt; 2 cups raisin bran cereal; 1 cup milk; 1 egg; 1/3 cup orange juice; 1/4 cup oil; 1 Tbsp. grated orange zest; 1 cup cranberries, coarsely chopped; 1/2 cup chopped pecans

Servings: persons

1-3/4 cups flour
1 cup sugar
1 Tbsp. CALUMET Baking Powder
1/4 tsp. salt
2 cups raisin bran cereal
1 cup milk
1 egg
1/3 cup orange juice
1/4 cup oil
1 Tbsp. grated orange zest
1 cup cranberries, coarsely chopped
1/2 cup chopped pecans

1
Mix flour, sugar, baking powder and salt in large bowl.
2
Mix cereal and milk in another bowl; let stand 5 minutes.
3
Stir in egg, juice, oil and peel.
4
Add to flour mixture; stir just until moistened.
5
(Batter will be lumpy.)
6
Stir in cranberries and pecans.
7
Pour into greased 9x5-inch loaf pan.
8
Bake at 350F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.
9
Cool 10 minutes; remove from pan.
10
Cool completely on wire rack.
11
Note: For easier slicing, wrap bread and store overnight.

599

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1-3/4 cups flour, 1 cup sugar, 1 Tbsp. CALUMET Baking Powder, 1/4 tsp. salt, and more.

Yes, Sunny Cranberry Nut 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.

Sunny Cranberry Nut Bread

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