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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Amethyst42's Note:

    Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two

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    Serves: 20



    Units: US | Metric


    1. 1
      Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
    2. 2
      In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
    3. 3
      Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
    4. 4
      Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.

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    Nutritional Facts for Cranberry Orange Bread

    Serving Size: 1 (40 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 93.1
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.5 g
    Cholesterol 16.6 mg
    Sodium 166.4 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 1.1 g
    Sugars 6.0 g
    Protein 1.8 g

    The following items or measurements are not included:

    oranges, zest of

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