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    You are in: Home / Recipes / Cranberry Nut Bread Recipe
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    Cranberry Nut Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    House's Note:

    Nice, easy treat for a cold day. Found in Penzeys Spices Catalog Winter 2007.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Soak minced orange peel in TB of water to rehydrate.
    3. 3
      In a small bowl lightly beat the egg, add orange peel, orange juice, vegetable oil, and pure vanilla extract.
    4. 4
      In a large bowl, mix together flour, sugar, baking powder, salt, baking soda, nutmeg and cinnamon.
    5. 5
      Add wet ingredients to dry and mix until moist.
    6. 6
      Add cranberries and nuts(except for 12 pecan halves). Divide batter between 2 regular loaf pans greased and floured on the bottoms only( we prefer glass baking pans). Place 4-6 pecan halves evenly on top of each loaf.
    7. 7
      Bake in preheated oven 50-60 minutes, until golden brown and springy to the touch.
    8. 8
      Remove from oven, cool in pan 8-10 minutes.
    9. 9
      Remove from pan(run a very thin knife around the outside edge of the bread, if you are concerned about the bread sticking).
    10. 10
      Let cool before completely slicing.

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    Ratings & Reviews:

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    Nutritional Facts for Cranberry Nut Bread

    Serving Size: 1 (1651 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1425.9
     
    Calories from Fat 431
    30%
    Total Fat 47.9 g
    73%
    Saturated Fat 5.5 g
    27%
    Cholesterol 105.7 mg
    35%
    Sodium 1793.5 mg
    74%
    Total Carbohydrate 232.1 g
    77%
    Dietary Fiber 11.9 g
    47%
    Sugars 116.8 g
    467%
    Protein 23.2 g
    46%

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