CRANBERRY BREAD

CRANBERRY BREAD
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From the kitchen of WGNV's Kathy Kexel
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
CRANBERRY BREAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of WGNV's Kathy Kexel
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
Ingredients
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • cups sugar
  • cups orange juice
  • ½ cup oil
  • 2 cups cranberries coarsely chopped
  • 2 teaspoons orange zest
Instructions
  1. Beat eggs. Blend in sugar, orange juice, oil and orange zest. In another bowl, sift flour with baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients. Add cranberries.
  2. Fill greased loaf pans, miniature loaf pans or muffin tins ¾ full. Bake at 325 degrees Fahrenheit until top is cracked and toothpick comes out clean. Remove from pans immediately.
  3. Standard loaf pans: 1 hour – 75 minutes
  4. Miniature loaf pans or muffins: 45 – 55 minutes
  5. Yield: 2 standard loaves, 4 miniature loaves or 12 – 18 muffins
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