Orange Cranberry Bread Recipe

Step 1

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Step 2

Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

Makes one 6-inch ring loaf or about 12 servings.

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Things You'll Need

  • 3c All-purpose flour
  • 1c Fresh or frozen cranberries,
  • -chopped
  • 3/4c Granulated sugar
  • 1/2c Walnuts, chopped
  • 1 1/2ts Baking powder
  • 1/2ts Baking soda
  • 1lg Egg
  • 1/2c Prepared cranberry-orange
  • -sauce
  • 1/3c Milk
  • 1/4c Butter or margarine, melted
  • 2tb Apple jelly or apricot
  • -preserves
  • Whole cranberries, Optional
  • Green candied cherries,
  • -Optional
  • Confectioners' sugar,
  • -Optional

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