A recipe for Orange Cranberry Bread. Follow the simple recipe instructions for Orange Cranberry Bread shared by other home cooking experts.
Ingredients
3 c. All-purpose flour1 c. Fresh or frozen cranberries, chopped
3/4 c. Granulated sugar
1/2 c. Walnuts, chopped
1 1/2 Tsp. Baking powder
1/2 Tsp. Baking soda
1 lg. Egg
1/2 c. Prepared cranberry-orange sauce
1/3 c. Milk
1/4 c. Butter or margarine, melted
2 Tbs. Apple jelly or apricot preserves
Whole cranberries, optional
Green candied cherries, optional
Confectioners' sugar, optional
Directions
Preheat the oven to 350 F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed. Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing. Makes one 6-inch ring loaf or about 12 servings. [REDBOOK; Nov 1990] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
