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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 3.8 g
  • Cholesterol: 30.8 mg
  • Sodium: 190.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Cranberry Orange Raisin Bread-1/2 inch slice calories by ingredient
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Cranberry Orange Raisin Bread-1/2 inch slice

Submitted by: GLINDLER

Introduction

This is one of our Christmas treats, versatile and good with breakfast, on a dessert tray, or as snack with hot drinks or eggnog. It can be cut into smaller pieces for appetizers or dessert trays. This is one of our Christmas treats, versatile and good with breakfast, on a dessert tray, or as snack with hot drinks or eggnog. It can be cut into smaller pieces for appetizers or dessert trays.
Number of Servings: 16

Ingredients

    2 cups all-purpose flour, sifted
    1/2 cup sugar
    1/2 cup Splenda
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/ teaspoon baking soda
    1/4 cup salted butter
    2 large eggs, beaten
    1 teaspoon finely grated orange peel
    3/4 cup orange juice
    1 1/2 cups golden raisins
    1 1/2 cups fresh cranberries, ground or chopped

Directions

Sift flour, baking powder, salt, and baking soda into a large bowl. Using a whisk, stir sugar and Splenda into the flour mixture. With a pastry blender or forks, cut the butter into the flour mixture until it is fine and crumbly. In another large bowl, lightly beat the eggs. Stir the orange juice and orange peel into the eggs. Stir the raisins and chopped cranberries into the egg-orange juice mixture. Pour the fruit-egg-juice over the dry ingredients and stir just until the mixture is evenly moist.

Spoon into a greased 9 x 5 inch loaf pan. Bake at 350 for 60 or 70 minutes. At about 50 minutes,begin to test for doneness by inserting a toothpick into the center of the loaf. It is done when the surface cracks slightly and the toothpick comes out clean. Remove from oven and cool slightly on a rack. Slide a spatula or thin knife down the sides to loosen the loaf, then invert on the cooling rack and let it cool completely.

This loaf freezes well.

Serving Size: Makes 16 1/2-inch slices.






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