Cranberry-Orange Bread

Cranberry-Orange Bread Recipe
Jennifer Davick
Sweetened dried cranberries, grated orange rind and orange marmalade add festive flavor to this hearty quick bread. And if you prefer muffins, you can spoon this same batter into muffin pans instead of a loaf pan.

Yield:

Makes 12 servings (serving size: 1 bread slice or 1 muffin)

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 32 Minutes
Cool: 25 Minutes

Nutritional Information

Calories 186
Caloriesfromfat 0.0 %
Fat 6.2 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 3.3 g
Protein 4.1 g
Carbohydrate 30.4 g
Fiber 2.4 g
Cholesterol 35 mg
Iron 3.4 mg
Sodium 231 mg
Calcium 26 mg

Ingredients

1 cup nutlike cereal nuggets
1 cup uncooked regular oats
1/2 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nonfat buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon grated orange rind
1/2 cup low-sugar orange marmalade
1/2 cup sweetened dried cranberries

Preparation

1. Combine first 6 ingredients in a large bowl; make a well in center of mixture.

2. Whisk together buttermilk, oil, and eggs; add to dry mixture, stirring just until moistened. Gently fold in grated orange rind, marmalade, and cranberries. Spoon into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.

3. Bake at 375° for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and let cool 20 minutes or until completely cool.

Note: For testing purposes only, we used Post Grape-Nuts cereal.

Cranberry-Orange Muffins: Prepare recipe as directed through Step 2, spooning batter into a lightly greased muffin pan, filling two-thirds full. Bake at 375° for 16 to 18 minutes or until golden brown. Cool in pan on wire rack 5 minutes; remove from pan to wire rack, and cool 10 minutes or until completely cool.

Note:

Luanne Smith, Elon, North Carolina,

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note