MICHIGAN ORANGE-CRANBERRY BREAD

 

  • Cooking Time: 60 plus cooling
  • Servings: 12
  • Preparation Time: 20

Ingredients

  • 1 lg orange
  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 lg eggs
  • 4 tbls margarine or butter, melted
  • 2 cups cranberries, coarsley chopped
  • 3/4 cups chopped walnuts, optional

Directions

  • Preheat oven to 375
  • Grease 9 x 5 metal loaf pan
  • Grate peel from orange and squeeze 1/2 cup juice
  • In large bowl combine flour, sugar, baking powder, soda and salt
  • In small bowl beat eggs, margarine orange peel and juice
  • With spoon stir egg mixture into flour mixture (batter will be stiff)
  • Fold in cranberries and walnuts if using
  • Spoon into loaf pan
  • Bake 55 to 60 minutes or until toothpick inserted in center of bread comes out clean
  • Cool in pan on wire rack 10 minutes, remove from pan and cool completely on wire rack
  • Better if served the next day or
  • Can be frozen for 30 days

Notes

Categories: Fruit Bread 

Author Credit: Magazine

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