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Cherry-Orange Bread

  Flour 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Orange juice 3⁄4 Cup (12 tbs)
  Egg 1 , well beaten
  Pitted tart cherries 1 Cup (16 tbs), chopped
  Chopped nuts 1⁄2 Cup (8 tbs)

Stir together flour, sugar, baking powder, salt and soda.
Cut in shortening with a fork or pastry blender, as you would for pie crust.
Combine orange juice and egg; add to dry ingredients, mixing just to moisten.
Stir in cherries and nuts.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.

Recipe Summary

Crock Pot

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2846 Calories from Fat 879

% Daily Value*

Total Fat 97 g149.7%

Saturated Fat 21.2 g105.8%

Trans Fat 6.7 g

Cholesterol 211.5 mg70.5%

Sodium 3553 mg148%

Total Carbohydrates 453 g151%

Dietary Fiber 14.2 g56.7%

Sugars 239.2 g

Protein 49 g97.5%

Vitamin A 13.5% Vitamin C 156.9%

Calcium 80.5% Iron 87.4%

*Based on a 2000 Calorie diet

Cherry-Orange Bread Recipe