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Cranberry-Orange Loaf

Posted by on Dec. 12, 2014 at 8:26 PM
  • 0 Replies
1 mom liked this

Cranberry-Orange Loaf
  • 2   cups all-purpose flour
  • 1   cup sugar
  • 2   teaspoons baking powder
  • 1/2  teaspoon salt
  • 1   teaspoon finely shredded orange peel
  • 2   eggs
  • 1/2  cup milk
  • 1/2  cup butter, melted
  • 3/4  cup coarsely chopped cranberries
  • 3/4  cup chopped pistachios or walnuts, toasted
  • 1/2  cup chopped dried figs and/or dried apricots
  •  Orange Butter (see recipe below) (optional)
Orange Butter
  • 1/3  cup butter, softened
  • 1   tablespoon powdered sugar
  • 1   teaspoon finely shredded orange peel

  • Directions
    Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.
    In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots.
    Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.
    Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter. Makes 1 loaf (14 servings).
    Orange Butter
    In a small bowl, stir together butter, powdered sugar, and orange peel until combined. Makes about 1/3 cup.

    nutrition information

    Per Serving: cal. (kcal) 245, Fat, total (g) 11, chol. (mg) 48, sat. fat (g) 5, carb. (g) 34, fiber (g) 2, pro. (g) 5, vit. A (IU) 292, vit. C (mg) 1, sodium (mg) 179, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
by on Dec. 12, 2014 at 8:26 PM
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