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Orange Cranberry Bread
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Rating: 4.1/5 (24 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 240
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 2g
Cholesterol 23mg
Sodium 123mg
Total Carbohydrate 46g
Dietary Fiber 1g
Sugars 19g
Protein 5g
Vitamin A  5%Vitamin C  1%
Calcium  6%Iron  10%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Cranberry Bread

Recipe Tags: Bread Recipes

Date Added: August 19, 2015


3 cups All-Purpose Flour
3/4 cup Sugar granulated
1/2 cup Walnut chopped
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 Egg
1/2 cup Cranberry Sauce
1/3 cup Milk
1/4 cup Margarine butter or melted
2 tablespoons Apricots jelly preserves
Cranberry optional
Candied Cherry optional
Confectionery Sugar optional
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1. Preheat the oven to 350 F Grease a 4-cup fluted ring mold.

2. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well.

3. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

4. Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean.

5. Cool the bread in the pan on a wire rack for 10 minutes.

6. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.

7. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar.

8. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

9. Makes one 6-inch ring loaf or about 12 servings.

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Dietary Notes:
This recipe is very low-sodium with 123.25mg per serving and low-saturated fat with 0.67g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Walnuts, Cherry, Natural Sweeteners, Apricot allergies.
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