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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 12 servings The following items or measurements are not included below: 2 teaspoons lemons |
||
| Calories 402 | ||
| Calories from Fat 159 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 71mg | 23% | |
| Sodium 344mg | 14% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 55.3g | 18% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 28.9g | ||
| Protein 6.5g | 12% | |
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Cranberry Bread
By: RecipeNut
Nov 7, 2001
SERVES 12 , 2 loaves
Ingredients
- 2 cups fresh cranberries or frozen cranberries, chopped
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons grated lemons or grated orange rind
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or coarsely chopped pecans
- 4 teaspoons baking powder
- 1 teaspoon salt
Directions
1
Heat oven to 350º.2
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.3
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.4
Stir in remaining ingredients.5
Pour into pans.6
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.7
Cool 10 minutes.8
Loosen sides of loaves from pans; remove from pans.9
Cool completely on wire rack before slicing.10
Store tightly wrapped in refrigerator up to 1 week.
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- Course > Breads
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Everyday
Featured Reviews for This Recipe
From: Bunlady
On Mar 2, 2008
this recipe makes 2 moist delicious loves of bread. It is very easy to make and I followed the recipe exactly except I left out the nuts as I don't care for them. I used fresh cranberries and couldn't have asked for a better tasting loaf of bread. Will definitely m,ake again.
From: timid gook
On Jan 5, 2008
Excellent, and so easy to make. I used some almonds I had lying around, and it came out good. I think walnuts would have been better.
From: Chicago Clare
On Nov 18, 2007
My husband made this for a Church event because I was feeling under the weather, and it is great stuff! Easy to put together, especially if you have a mini-prep or food processor to chop up the cranberries quickly! We used dried orange rind and followed the recipie to the letter. Might try half whole wheat flour next time. It made the house smell so fresh and warm and holiday-ish! Thanks RecipeNut!
From: Debbiekitchenwench
On Jan 8, 2007
Magic cranberry bread I made these in the small loaf pans , each pan held 8 oz of batter and was 2/3 full. Baked at 350F for 20 minutes.Beautiful fragrance, lightly golden brown, with ruby red speckles That is all I can personally attest to... went to take a nap , when I returned they had disapeared. My husband and son came home while I slept.Went back out before I awakened. I made a new batch just for me . LOL.They are outstanding Thanks Debbie
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