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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!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: breads, cakes
Cuisine: American
Keyword: cranberry orange bread
Servings: 16
Calories: 170kcal
Author: Judith Hannemann

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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
  • slices).
  • *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.

Nutrition

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