Cranberry Nut Bread

Enjoy this bread for breakfast, lunch, or dinner. Use fresh cranberries when in season for a burst of flavor.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 15
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Soy-Free
• Low-Sodium
• Low-Cholesterol
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• bake
• comfort food
• sweet
• classic
• tangy
• rich

Ingredients

• 2 cup flour
• 0.67 cup sugar
• 1.5 teaspoon baking powder
• 1.5 teaspoon baking soda
• 2 teaspoon orange peel (grated)
• 0.75 cup orange juice
• 4 tablespoon butter (melted)
• 1 egg
• 1 cup cranberries (chopped)
• 0.33 cup walnuts (chopped)
• 0.33 cup powdered sugar (for glaze)
• 1 teaspoon water (for glaze)

Instructions

1. Preheat oven to 350 °F. Mix flour, sugar, baking powder and baking soda in a large bowl.
2. Grate orange peeling, then squeeze juice from orange.
3. 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.
5. Mix in cranberries and walnuts.
6. Pour batter into a 9x5 inch loaf pan, greased on bottom only.
7. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes; remove and cool completely on wire rack.
9. Optional: to make glaze, mix powdered sugar and water; add water as needed to make thin glaze.
10. Drizzle over cooled loaf.

Notes

*You can substitute 1/2 to 1 cup of the flour with whole wheat flour. All-purpose flour used for nutrition analysis and costing purposes.

Nutrition (per serving)

• Calories: 155
• Protein: 2.7 g
• Carbohydrates: 24.3 g
• Fat: 5.4 g
• Fiber: 0.9 g
• Sodium: 180 mg
• Saturated Fat: 2.2 g
• Sugar: 10.3 g
• Cholesterol: 22 mg