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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.

Luanne Smith, Elon, North Carolina
Recipe by Southern Living December 2007

Gallery

Jennifer Davick

Recipe Summary

prep:
15 mins
bake:
32 mins
cool:
25 mins
total:
1 hr 12 mins
Yield:
Makes 12 servings (serving size: 1 bread slice or 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl; make a well in center of mixture.

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  • 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.

  • 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.

Nutrition Facts

186 calories; calories from fat 0%; fat 6.2g; saturated fat 0.7g; mono fat 1.5g; poly fat 3.3g; protein 4.1g; carbohydrates 30.4g; fiber 2.4g; cholesterol 35mg; iron 3.4mg; sodium 231mg; calcium 26mg.
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