Cranberry Nut Bread
Enjoy this bread for breakfast, lunch, or dinner. Use fresh cranberries when in season for a burst of flavor.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/15 of recipe
155
Calories
3g
Protein
24g
Carbs
5g
Fat
1g
Fiber
10g
Sugar
180mg
Sodium
Saturated Fat 2 g · Cholesterol 22 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
flour*
2 cups
sugar
2/3 cup
baking powder
1 1/2 teaspoons
baking soda
1 1/2 teaspoons
grated orange peel
2 teaspoons
orange juice
3/4 cup
butter (1/4 cup), melted
4 tablespoons · or margarine
egg (or 2 egg whites)
1
chopped cranberries
1 cup
chopped walnuts
1/3 cup
powdered sugar, optional
1/3 cup, for glaze
water, optional
1 teaspoon, for glaze
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F. Mix flour, sugar, baking powder and baking soda in a large bowl.
- 3
Grate orange peeling, then squeeze juice from orange. Add additional orange juice to make 3/4 cup.
- 4
In a separate bowl, blend orange juice, butter, egg, and grated orange peel; add to flour mixture, stirring until just blended. Mix in cranberries and walnuts.
- 5
Pour batter into a 9x5 inch loaf pan, greased on bottom only.
- 6
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove and cool completely on wire rack.
- 7
Optional: to make glaze, mix powdered sugar and water; add water as needed to make thin glaze. Drizzle over cooled loaf.
Source: USDA MyPlate Kitchen · North Dakota State University Extension Service
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