Orange Cranberry Loaf
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 48.9
- Total Fat: 1.1 g
- Cholesterol: 7.7 mg
- Sodium: 51.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.3 g
- Protein: 0.7 g
View full nutritional breakdown of Orange Cranberry Loaf calories by ingredient
Introduction
This is a holiday favorite. I make this in (2) mini loaf pans and cut the slices in half. This allows for better portion control. This is a holiday favorite. I make this in (2) mini loaf pans and cut the slices in half. This allows for better portion control.Number of Servings: 48
Ingredients
-
Flour, white, 2 cup
Baking Powder, .5 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Orange Zest, 1 tbsp
Orange Juice, .75 cup
Cranberries, 1.5 cup, chopped
Butter, salted, .25 cup
Granulated Sugar, 1 cup
Egg, fresh, 1 extra large
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9x5 inch loaf pan. Whisk together
flour, baking powder, baking soda, and salt. Stir in
orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and
egg until smooth. Stir in orange juice. Beat in flour
mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread
springs back when lightly touched. Let stand 10
minutes, then turn out onto a wire rack to cool. Wrap in
plastic when completely cool.
Makes (1) 9x5 inch loaf.
Number of Servings: 48
Recipe submitted by SparkPeople user MARIANEE.
Grease and flour a 9x5 inch loaf pan. Whisk together
flour, baking powder, baking soda, and salt. Stir in
orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and
egg until smooth. Stir in orange juice. Beat in flour
mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread
springs back when lightly touched. Let stand 10
minutes, then turn out onto a wire rack to cool. Wrap in
plastic when completely cool.
Makes (1) 9x5 inch loaf.
Number of Servings: 48
Recipe submitted by SparkPeople user MARIANEE.