Cranberry-orange Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour*,
3/4 cup: Sugar,
1 1/2 tsp: Baking powder,
3/4 tsp: Salt,
1/2 tsp: Baking soda,
1/4 cup: Margarine or butter, softened
1 tbsp: Grated orange peel,
3/4 cup: Orange juice,
1: Egg,
1 cup: Fresh or frozen cranberries, chopped
1/2 cup: Chopped nuts,
Directions:
Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2
1/2 or 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and
baking soda; stir in margarine until mixture is crumbly. Stir in
orange peel, orange juice and egg just until moistened; stir in
cranberries and nuts. Spread in pan. Bake until wooden pick inserted
in the center comes out clean 8-inch loaf 1 1/4 hours, 9-inch loaf 55
to 65 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove
from pan. Cool completely before slicing. 1 loaf (24 slices);105
calories per slice.
*If using self rising flour, omit baking powder and salt. Decrease
baking soda to 1/8 ts.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
1/2 or 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and
baking soda; stir in margarine until mixture is crumbly. Stir in
orange peel, orange juice and egg just until moistened; stir in
cranberries and nuts. Spread in pan. Bake until wooden pick inserted
in the center comes out clean 8-inch loaf 1 1/4 hours, 9-inch loaf 55
to 65 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove
from pan. Cool completely before slicing. 1 loaf (24 slices);105
calories per slice.
*If using self rising flour, omit baking powder and salt. Decrease
baking soda to 1/8 ts.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp