Cranberry Nut Bread
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking soda||1 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Orange||1 , peeled, peel grated and juiced|
|Butter||1 Tablespoon, cut into 1-inch pieces|
|Fresh cranberries||1 1⁄4 Cup (20 tbs), chopped|
|Walnuts/Pecans||1 Cup (16 tbs), chopped|
1 Preheat the oven to 350°F.
2 Grease a 9 x 5 x 3-inch loaf pan and line with a strip of greased wax paper.
3 Or, line 18 muffin tins with paper muffin cups.
4 In a bowl, combine the flour, baking soda, and salt.
5 In a blender jar or bowl, put the sugar and orange peel along with the butter, eggs, and 1/2 cup of the orange juice.
6 Beat or process until smooth.
7 Add in the cranberries, nuts, and the flour mixture, beating until just combined.
8 Carefully pour the mixture into the prepared pan or cups.
9 Bake for 1 hour for the loaf and 30 minutes for the muffins.
10 Remove from the pan and allow to cool on a wire rack.
11 Serve as a tea time snack.
Serving size: Complete recipe
Calories 2228 Calories from Fat 760
% Daily Value*
Total Fat 89 g137.6%
Saturated Fat 17.2 g86.2%
Trans Fat 0 g
Cholesterol 455.2 mg151.7%
Sodium 3940.2 mg164.2%
Total Carbohydrates 327 g108.9%
Dietary Fiber 21.3 g85.4%
Sugars 173.8 g
Protein 47 g93.6%
Vitamin A 26.4% Vitamin C 151.9%
Calcium 26.2% Iron 72.2%
*Based on a 2000 Calorie diet