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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 12 servings |
||
| Calories 209 | ||
| Calories from Fat 19 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 326mg | 13% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 43.5g | 14% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 18.0g | ||
| Protein 4.2g | 8% | |
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Ingredients
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup halved cranberries
- 1 teaspoon grated orange rind or fresh lemon rind
- 1 tablespoon soft shortening
- 1 egg, well beaten
- 1/2 cup milk
- 1/2 cup orange juice
Directions
1
Sift together the flour through the salt.2
Add the cranberries through the orange juice.3
Mix well, but not too long.4
Bake in a greased 2-lb loaf pan for about 1 hour in a preheated 350° oven, until a fork inserted comes out clean.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: kellyandie
On Dec 2, 2007
I was in the mood to do some baking, and thought cranberry bread! Found this recipe, and went into action. I didn't have any cranberries, however I used 1 cup craisions and let them soak in the milk while I was getting things together. I used 1/4 c egg beaters for the 1 egg and since I didn't have orange juice made, I just did the 1 cup milk. Baked it for about an hour and five minutes and PRESTO! A bread both the hubby and I won't stop muching on. I have put this in the "keep" pile and will make again. In fact my son has a play date next week and I will take a loaf over for the host.
From: mikekey
On Feb 25, 2007
This is more like a yeast bread, texture-wise. Very nice flavor combination and not to sweet. I used Splenda, and a little more milk than called for because batter seemed too thick. I adjusted baking time for Splenda. Thanks for posting!
From: Mysterygirl
On Oct 11, 2006
This is not your normal cakey textured sweet bread. It's denser more like a batter bread with sweet added to it. I used 1/2 sugar and 1/2 Splenda in mine. I think that next time I will add more zest and cranberries as it didn't have quite as much as I would have liked. However, what I have is a good loaf that works really well toasted with a cup of tea. Thanks for posting it.
From: Karen=^..^=
On Nov 9, 2004
This was very good bread for being so low fat! That's not the reason I chose to make it, but I was very happy to see that it only had 1 tbl. of shortening in it (I used butter). It wasn't quite as rich as breads with all of the extra fat, and the texture is a bit different, but I think that's what makes this unique from all of the other quick breads out there. My husband ate almost the whole loaf himself, but the rest of us got at least one slice. Personally, I'd like it better with some nuts in it, so next time I'm going to add some...maybe even try different fruits...who knows! Thanks for sharing this wholesome, healthy recipe! 
P.S. I did use orange juice in it, and skim milk.
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