Add to Recipe Box
Go to Collections
Sylvia's Cranberry Orange Bread
This recipe comes from Sylvia who said this is a real keeper. Sweet, tart and buttery, this is a real hit.Perfect for the holidays!
- 1/4 cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 1 cup chopped fresh or frozen cranberries
- 1 cup golden raisins or walnuts – both optional
In a large bowl, cream butter and sugar.
Beat in egg and orange peel.
Combine the dry ingredients; add to creamed mixture alternately with
juice. Fold in cranberries and raisins.
Pour into a greased 9-in. x-in. loaf pan.*
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes;
remove from pan to a wire rack to cool completely. Yield: 1 loaf (16
*I experienced the bottom of the bread
sticking to the pan. I would suggest using baker's parchment on the
bottom of the loaf pan.
Serving: 1serving | Calories: 170kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 211mg | Potassium: 142mg | Fiber: 1g | Sugar: 19g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg