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Cranberry-Orange Bread
Cranberry-Orange Bread
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Prep Time:
15 minutes
Total Time:
3 hours 25 minutes
Betty's Best quick bread bursting with cranberries and crunchy nuts - a perfect flavor duo!
Ingredients:
  • 3 cups fresh or frozen (thawed and drained) cranberries
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange or lemon peel
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2 cup coarsely chopped nuts
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
Instructions:
  • Place the oven rack in the lower position and preheat the oven to 350°F. Grease only the bottoms of 2 loaf pans (8 1/2x4 1/2x2 inches each) or 1 loaf pan (9x5x3 inches).
  • Combine cranberries, sugar, oil, milk, vanilla, orange peel, and eggs in a large bowl, then incorporate the remaining ingredients before pouring the mixture into pans.
  • Bake 8-inch loaves for 50 to 60 minutes, and 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove loaves from pans and place top side up on a wire rack to cool completely for about 2 hours before slicing. Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 10 days.

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