Cranberry-Orange Bread

Name: Cranberry-Orange Bread
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 710 milliliters fresh or frozen (thawed and drained) cranberries; 4 eggs; 2 teaspoons grated orange or lemon peel; 118 milliliters milk; 118 milliliters coarsely chopped nuts; 1 teaspoon salt; 394 milliliters sugar; 2 teaspoons vanilla; 158 milliliters vegetable oil; 710 milliliters Gold Medal® all-purpose or whole wheat flour

One serving contains 98 calories, 2g of protein, and 4g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 48. A mixture of baking powder, vanilla, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 25 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Move oven rack to low position so that tops of pans will be in center of oven.

Equipment you will use

Oven

Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.

Equipment you will use

Loaf Pan

Oven

Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients.

Ingredients you will need

Cranberries

Orange Zest

Vanilla

Sugar

Egg

Milk

Cooking Oil

Equipment you will use

Bowl

Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Ingredients you will need

Wrap